Wednesday, October 3, 2012

Jamaican Salmon

This is another great way to cook salmon in the slow cooker, and the mixture of spices gives it a really great punch of flavour.  Serve it with Miracle rice as shown at 

Ingredients :

-  1/4 teaspoon each dried thyme, ground cloves, ground ginger, ground nutmeg
-  1/2 teaspoon each chipotle chili powder, and freshly ground black pepper
-  1 teaspoon of cinnamon
-  1 tablespoon of very finely chopped onion
-  1 tablespoon of coconut sugar
-  2 teaspoons sea salt
-  1 lb. salmon fillets

Directions :
  • Combine all the ingredients (except for the salmon) in a bowl to create a dry rub.
  • Spread out a large piece of foil and put your salmon on it. 
  • Rub both sides of the fish with the dry spice rub, then fold the foil over to make an enclosed packet, and crimp the ends.  Make sure there are no openings.  You don't want the juices to escape. (Image from )
  • Put the foil packet into your slow cooker, cover, and cook on low.  Check after 1 1/2 hours, then every half hour after that to check if it's done. (It will flake easily with a fork.)

This is a dry rub which is why I have used coconut sugar, but if you only have honey or maple syrup, then just mix the dry ingredients, rub the salmon first with the sweetener, then pat on the spices.  

You could also use this rub on salmon that you want to barbecue.

Of course just because this is a Jamaican version of cooked salmon you don't have to be sitting in a Jamaican beachfront cafe to eat this  ..... but you can always dream. (Image from

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