Grilled Jamaican Jerk Salmon

Always, always, always buy wild-caught fish. Please. See my post on farm-raised compared with wild-caught fish. This includes, especially, anything labelled “Atlantic” salmon. As of 2000 there has been no wild-caught Atlantic salmon due to over fishing and it is all farm raised. Farmed fish are not healthy for us or for the environment.

This recipe is adapted from one of our favorite Paleo cookbooks. Although the term Paleo may mean different things to different people, the ingredients choices are certainly healthier than any other philosophy we’ve seen—basically free of those anti-foods that cause most health problems: refined seed oils, grains, and sugar.

Serves 4

Ingredients:

2 lb wild-caught salmon cut into individual portions
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon fresh ginger (peeled and grated fine)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon minced garlic
1 teaspoon minced onion (or dehydrated chips)
¼ teaspoon thyme
¼ teaspoon cayenne pepper
1 teaspoon sea salt
2 Tablespoons extra-virgin olive oil
Juice of 1½ limes

Preparation:

1. Rinse salmon with water and pat dry.
2. In a small mixing bowl, whisk together the spices, olive oil and lime juice.
3. Coat salmon with marinade; place into a marinating dish and let marinade for several hours prior to grilling (note: we didn’t have time for this and it still tasted amazing—but would be even better marinated).
4. Preheat your cleaned grill to medium heat.
5. Place salmon on the grill, skin side down first if you are using filets; grill approximately 4 minutes per side flipping once.
6. Serve over a bed of greens or with a nice salad.

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