May 21, 2006
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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.