Jerk is a style of cooking native to Jamaica and the principal method is to add a dry rub or wet marinade to various proteins. Mostly pork or chicken is preferred, but you can also use goat, fish and lamb. Cooking above charcoal enhances the spicy smoky flavour and traditionally a steel drum called a Jerk pan is used.
Preparation time: 15 minutes
Cooking time: 6 minutes
Serves: 4 serves
Ingredients
For Cooking
- 4 x 150g salmon portions (skinned and cubed)
- 1 tbsp. jerk seasoning
- 8 tbsp. hummus
- ½ cup cooked chick peas
- 2 cups baby heirloom tomatoes (cut into halves)
- ½ cup micro herbs
- To taste – salt and freshly ground pepper
- ½ lime (juice)
- 2 tablespoons extra virgin olive oil
For the jerk dry rub
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme leaves
- 1 ½ tablespoon salt flakes
- 1 tablespoon dark brown sugar
- 3 teaspoons cayenne pepper
- 2 tablespoons onion powder
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
To make the jerk mix place all the above ingredients into a dry clean jar, tightly close the lid and shake until well combined.
Method
Combine together the salmon cubes with one tablespoon of the jerk dry rub mix, then place onto metal skewers. Place the skewers onto a pre-heated charcoal grill or barbecue and cook until lightly golden, but moist and glossy in the centre. This should take no more than 1 minute on each side.
Spread the hummus onto the plates and scatter the whole chick peas and tomato halves over the top. Finish with the jerk salmon cubes, a light drizzle of olive oil, a squeeze of lime juice and a scattering of the herbs.