I came up with the Jerk Brown Sugar Fig Salmon recipe by blending my Jamaican heritage with my love for Asian cuisine. Caribbean flavors are at the heart of all my dishes, and I wanted to infuse them with the sweet and savory elements of Asian cooking.
Jerk Brown Sugar and Fig Glazed Salmon
Ingredients
4 salmon fillets (skin on or off, your choice)
2 tbsp jerk paste (store-bought or homemade) I used Walkerswood Jerk Mild
Roasted Garlic and Herb seasoning
2 tbsp -Old bay seasoning
2 tbsp granulated onion and garlic powder
2 tbsp of Cajun seasoning
2 tbsp olive oil
1/4 cup brown sugar
1/2 cup fig preserves or fig jam
1/4 cup soy sauce
¼ cup of jerk paste
½ cup of Bourbon (Option for a twist)
1 tbsp lime juice (or lemon juice)
1 tsp scotch bonnet (minced (optional for more heat and flavor)
2 cloves garlic(minced)
1 tsp fresh ginger (grated)
Salt and pepper (to taste)
Fresh sliced green onion (optional, for garnish)
Sesame seeds (for garnish)
Instructions:
Preheat the oven to 375°F. Pat the salmon fillets dry with paper towels, and season them with salt, pepper, Old Bay, Cajun, roasted garlic and herb seasoning, onion and garlic powder.
In a small saucepan, combine the brown sugar, fig preserves, soy sauce, lime juice, garlic, ginger, scotch bonnet pepper and jerk paste. Heat over medium-low heat, stirring occasionally until the mixture is smooth and begins to bubble, about 3-5 minutes. Remove from heat and set aside. If using Bourbon add to glaze within 3 minutes of cooking and let it simmer of 5 minutes to cook off the alcohol.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down (if skin-on) and sear for 2-3 minutes until the skin is crispy. If skinless, sear for 2 minutes on each side until lightly browned. Once the salmon is seared, brush a generous amount of the fig glaze over the top of each fillet. Reserve some glaze for serving. Transfer the skillet to the preheated oven and bake for 5-10 minutes, or until the salmon is cooked through and flakes easily with a fork. The glaze should be caramelized on top. Remove the salmon from the oven and drizzle with any remaining glaze. Garnish with thin sliced green onion and sesame seeds for a pop of color and freshness.
Garlic-Ginger Sautéed Purple String Beans
Ingredients:
- 1 lb purple string beans (trimmed) (Chang family farm)
- 2 tbsp olive oil or coconut oil
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (finely grated)
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tsp red pepper flakes
- 2 tbsp roasted garlic and herb I used (simply savory)
- 1 tbsp fresh lime juice
- Salt and pepper (to taste)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions:
Bring a large pot of salted water to a boil. Add the purple string beans and blanch for 2-3 minutes until they are bright in color and tender crisp. Drain and immediately transfer to an ice bath to stop cooking and maintain color. Add the sliced garlic and grated ginger, and sauté for 1-2 minutes until fragrant and just beginning to brown. Add the purple string beans to the skillet, tossing to coat them in the garlic and ginger. Sauté for 4-5 minutes until the beans are tender but still have a slight crunch. Drizzle with soy sauce and sesame oil, then toss to evenly distribute the flavors. Squeeze in fresh lime juice and season with roasted garlic and herb seasoning and red pepper flakes, salt, pepper to taste.
List of Marlet Vendors:
Lilburn Peppers: Scotch bonnet peppers
Simply Savory : Roasted Garlic and herbs seasoning
Chang Family Farm: Purple String beans