Jamaican Jerk Blackened Salmon (4 Servings)
INGREDIENTS 4 salmon filets, skin on 2 Tbsp. avocado oil, divided 1 large lime cut into four wedges 1 Tbsp. Jamaican jerk dry rub
INSTRUCTIONS 1. Preheat oven to 425°F. 2. Brush the tops of the salmon filets evenly with 1 Tbsp. avocado oil. 3. Sprinkle the Jamaican jerk dry rub generously on the tops of the filets and gently pat it down to adhere. 4. Heat the remaining 1 Tbsp. avocado oil in a cast iron skillet or non-stick sauté pan over medium heat until hot. 5. Add the salmon filets seasoning-side-down and cook for 3 – 4 minutes or until a charred blackened crust has formed. 6. Remove and place on a parchment lined sheet pan. 7. Bake in the oven for 8–10 minutes, or until desired doneness. 8. Serve salmon with wedge of lime.
Note how long it cooks will depend on the thickness of the fillets and desired level of doneness. For a fillet that is 1-inch thick at its thickest point, it usually takes around 7-8 minutes in the oven for a fully cooked filet. Once cooked, you can cut into the thickest part of a fillet with a sharp knife to make sure it is done to your liking. NutritionNotes
78 Eat Well For Life
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