Cookbook:Jerk Grilled Salmon

Salmon fillets are marinated in jerk spices, such as Scotch bonnet peppers, allspice, cinnamon, nutmeg, thyme, and ginger.

Ingredients

 * 4 ea. (24 ounces) salmon fillets with skin on one side
 * 2 tbsp minced ginger
 * 2 Scotch bonnet or habanero peppers, stemmed and seeded if you like
 * 1 ½ tsp salt
 * 1 ½ tsp freshly-ground black pepper
 * ¼ tsp freshly-ground Grains of Paradise, or more pepper
 * ½ tsp freshly-ground allspice
 * ½ tsp freshly-ground cinnamon
 * ¼ tsp freshly-grated nutmeg
 * 8 sprigs thyme
 * ½ cup olive oil
 * A heat-resistant towel tied with twine and soaked in oil

Procedure

 * 1) In a blender or food processor, purée all ingredients except salmon, and oil until smooth. With the machine running, slowly drizzle in the oil.
 * 2) Pour into a gallon size zip-top bag. Add salmon and refrigerate for at least 10 minutes.
 * 3) Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around the bottom of the grill.
 * 4) Reapply the grate. Quickly grease the grate with the towel.
 * 5) Add the salmon skin side down and cook, covered, turning often, until pink throughout and flakes easily when tested with a fork.
 * 6) Remove to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving warm.