Jerk Grilled Salmon
Jerk Grilled Salmon swaps the usual chicken or pork for a fillet of fish and a hot, fragrant paste. The marinade is blended from Scotch bonnet peppers, ginger, thyme, allspice, cinnamon and nutmeg, with Grains of Paradise adding a peppery edge. Because salmon is tender, the paste needs only about 10 minutes in the bag. The oil-soaked towel used to grease the grate keeps the skin from sticking over the charcoal.
Instructions
Put everything except the salmon and the olive oil into a blender or food processor and purée until smooth. With the machine still running, slowly drizzle in the oil so the marinade comes together thick and even.
Pour the marinade into a gallon-size zip-top bag and add the salmon. Press out the air, seal the bag, and refrigerate for at least 10 minutes.
Fill a large chimney starter with about 28 charcoal briquets and light them. When they are lit, spread them evenly over the bottom of the grill.
Set the grate back in place. Rub it quickly with the oil-soaked towel to grease it, holding the towel by its twine so your hand stays clear of the heat.
Lay the salmon on the grate skin side down and cover the grill. Cook, turning the fillets often, until the flesh is pink throughout and flakes easily when you test it with a fork.
Move the salmon to a plate and cover it loosely with aluminum foil. Let it rest for 5 to 7 minutes, then serve warm.
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