May 22, 2006

Jerk Salmon

On a lark, I bought some alder planks for the barbecue season. For dinner, I made a jerk paste (allspice, garlic, brown sugar, lots of ginger, and a toasted chipotle for lack of a more suitable pepper) for a pound of salmon filet and grilled it on the plank for thirty minutes or so.

To go with it, I large-diced a small mango, small-diced a half of an onion, and chopped up a little fresh coriander. All went into a bowl with a little raspberry vinegar. Nifty.