Crockpot Jamaican Salmon
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Judul : Crockpot Jamaican Salmon
link : Crockpot Jamaican Salmon
This is how to make Jamaican Salmon in the CrockPot. There's also recipe below to make the best Jerk spice rub I've ever had!
Originally posted July 12, 2008, during my one year slow cooking challenge.
Day 194.
I like it when sweet and spicy flavors co-mingle, so I was intrigued by the idea of making a Jamaican dry rub of my own to use on chicken or fish.
That, and when ever I hear someone on TV name a dish "Jamaican Me Crazy" something or other, I simultaneously groan and laugh. Every. Single. Time.
We've had rather heavy meals lately, and needed to lighten it up a bit. Cooking fish in your crockpot is super easy, and results in a perfectly cooked, flaky fish, with no icky fish smell.
and! since you're cooking the fish in foil, the crock is virtually spotless when you're finished; an added bonus.
The Ingredients.
--aluminum foil (go for a good quality, not the cheapy dollar store stuff)
--1 pound thawed or fresh salmon
For the jerk rub:
1/8 teaspoon cloves
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 teaspoon kosher salt
1 teaspoon onion or garlic powder (I used onion)
2 teaspoons white sugar
1/4 teaspoon chipotle chili powder
1/2 teaspoon cayenne pepper (this was TOO much for us. Don't use this much. -- start with 1/8 for super mild or 1/4 for normal)
1/4 teaspoon black pepper
1/8 teaspoon thyme
1/2 teaspoon cinnamon
or buy a bottle of Jamaican jerk rub seasoning, and use about 1/4 cup.
HONESTLY, this is such a good seasoning blend you could really make this up and put on a happy label and give it out as gifts. You're welcome! :-)
The Directions.
Combine all of the spice run ingredients in a bowl. Spread out a length of foil, and put the fish in the middle of it. Rub both sides of the fish with the dry rub. Fold the foil over and make an enclosed packet. If it looks like there is a gap and it might leak fish juice out, use another piece to wrap around, just in case.
Put the foil packet into the crockpot. Do not add any water.
Cover and cook on low for 2 hours. Fish doesn't take long to cook. The fish is done when it flakes easily with a fork.
Serve with rice or pasta and vegetables.
The Verdict.
The salmon cooked perfectly, but the spice rub was way too spicy for me (SEE ADDED NOTE UP ABOVE). I needed a big bite of rice with each bite to act as a fire extinguisher. Adam wasn't home to taste it, he'll have the leftovers.
I didn't even try to get the kids to eat any---it was much too spicy.
BUT! I still liked the flavor---I would definitely use a dry jerk rub again, but use much less cayenne, or leave it out all together and just stick with the chipotle chili powder and the black pepper.
Anda sekarang membaca artikel Crockpot Jamaican Salmon dengan alamat link https://deathbycoleslaw.blogspot.com/2015/07/crockpot-jamaican-salmon.html
Judul : Crockpot Jamaican Salmon
link : Crockpot Jamaican Salmon
Crockpot Jamaican Salmon
This is how to make Jamaican Salmon in the CrockPot. There's also recipe below to make the best Jerk spice rub I've ever had!
Originally posted July 12, 2008, during my one year slow cooking challenge.
Day 194.
I like it when sweet and spicy flavors co-mingle, so I was intrigued by the idea of making a Jamaican dry rub of my own to use on chicken or fish.
That, and when ever I hear someone on TV name a dish "Jamaican Me Crazy" something or other, I simultaneously groan and laugh. Every. Single. Time.
We've had rather heavy meals lately, and needed to lighten it up a bit. Cooking fish in your crockpot is super easy, and results in a perfectly cooked, flaky fish, with no icky fish smell.
and! since you're cooking the fish in foil, the crock is virtually spotless when you're finished; an added bonus.
The Ingredients.
--aluminum foil (go for a good quality, not the cheapy dollar store stuff)
--1 pound thawed or fresh salmon
For the jerk rub:
1/8 teaspoon cloves
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 teaspoon kosher salt
1 teaspoon onion or garlic powder (I used onion)
2 teaspoons white sugar
1/4 teaspoon chipotle chili powder
1/2 teaspoon cayenne pepper (this was TOO much for us. Don't use this much. -- start with 1/8 for super mild or 1/4 for normal)
1/4 teaspoon black pepper
1/8 teaspoon thyme
1/2 teaspoon cinnamon
or buy a bottle of Jamaican jerk rub seasoning, and use about 1/4 cup.
HONESTLY, this is such a good seasoning blend you could really make this up and put on a happy label and give it out as gifts. You're welcome! :-)
The Directions.
Combine all of the spice run ingredients in a bowl. Spread out a length of foil, and put the fish in the middle of it. Rub both sides of the fish with the dry rub. Fold the foil over and make an enclosed packet. If it looks like there is a gap and it might leak fish juice out, use another piece to wrap around, just in case.
Put the foil packet into the crockpot. Do not add any water.
Cover and cook on low for 2 hours. Fish doesn't take long to cook. The fish is done when it flakes easily with a fork.
Serve with rice or pasta and vegetables.
The Verdict.
The salmon cooked perfectly, but the spice rub was way too spicy for me (SEE ADDED NOTE UP ABOVE). I needed a big bite of rice with each bite to act as a fire extinguisher. Adam wasn't home to taste it, he'll have the leftovers.
I didn't even try to get the kids to eat any---it was much too spicy.
BUT! I still liked the flavor---I would definitely use a dry jerk rub again, but use much less cayenne, or leave it out all together and just stick with the chipotle chili powder and the black pepper.
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