The autumn salmon run is past peak but steelhead are starting. Heres a recipe from Michaels Hey, Id Eat This At Home! for any large fish... (Order his cookbook of 100% outdoor enthusiast-approved recipes from the UA website! ...Gift season coming!) JAMAICA JERK SALMON (pg. 133) This unique flavor hails from the island of Jamaica and loves to be accompanied by a good bread and cold beer. At Home: Mix together the dry herbs and spices; package in a small zip-bag. If you are unable to acquire fresh fish during your trip, then at least 24 hrs before your departure, freeze fish filets in a small amount of water in a zip-bag-- or have a local vendor vacuum-seal the filets for you and then freeze the package. Store the frozen fish in the bottom of your cheater pack. In Camp: (prep time 30 mins in frying pan, foil, or Dutch oven) Keep the fish alive or chilled until the last minute before filleting and then marinating. Mix the dry herbs and spices with the mayonnaise and lime juice (or balsamic vinegar). Generously coat the filets with the sauce and let sit for 30 mins before cooking. Wrap the filets in foil or arrange in a shallow pan and top with minced onion and lime slices. cook on a medium-low heat for about 20 mins. If you are cooking in foil over coals or on a grill, double the layers of foil and shorten cooking time to 15 mins. You wont have to turn this as the fish should poach in its own juices along with the jerk sauce. Shop List: (for 2, book scales up to 12) Fresh salmon -- 1 lb Herbs and Spices: Grnd Oregano -- pinch Thyme -- pinch Blk Pepper -- pinch Grnd Cayenne -- 1/4 t Grnd Allspice -- 1/4 t Mayo -- 1/4 c Lime juice or Balsamic vinegar -- 1t Onion, whole -- diced Variations, Comments: You can use this recipe with any fish that is fairly fatty, like lake trout or fresh tuna. Whether you use fish or even chicken, this is a delicious dish despite its odd title. And, if you eat salmon often, it is a nice change. Take care to adjust the spiciness to taste -- it can be very hot if you use a prepared sauce that uses a lot of Scotch Bonnet peppers. (If you cant find a prepared sauce, this version will comes close.) Now the sauce isnt rocket science. Taste it first, it should have a pretty fair kick to it. Adjust to your taste. Remember, it wont be as spicy after it has cooked into the fish. Serve with a crunchy cabbage-based salad and slabs of garlic bread. if you are into presentation, this is a pretty dish.
Posted on: Mon, 28 Oct 2013 12:30:45 +0000