Paid partnership with Loshusan Supermarket
“This is dedicated to the pescatarian lovers celebrating the holidays with you. Jamaicans have a love affair with salmon even though it is not native to Caribbean waters and it often appears on the Christmas table. Citrus and salmon always pair well together. Seasonal ortaniques, fiery local ginger and a hint of bright, fruity yet mild heat from pink peppercorns finishes off this easy salmon recipe.” – JuicyChef xo
- 3-4 ortaniques, divided
- 3 cloves of garlic, minced
- 1 tbsp grated ginger
- 100g/ just under ½ cup of honey
- 1 ½- 2kgs fillet of salmon (roughly 3 – 4 ½ pounds)
- 1 tbsp pink peppercorns
- Dill, for garnish
- Preheat oven to 400F and line a baking sheet with foil and drizzle with a little oil, set aside.
- Prepare the ortaniques, by peeling three and removing as much pith as possible. Slice in rounds, then slice in half again. Remove any seeds.
- Squeeze the juice from the remaining fruit. Likewise, remove seeds.
- Place salmon fillet on the prepared baking sheet. Mix ortanique juice, ginger and honey together to make a marinade and brush all over salmon fillet.
- Season with salt and pepper to taste.
- Next place the ortanique pieces on the salmon to resemble scales until the entire fish is covered.
- Place in the oven and roast for 20 minutes or until the fish is just cooked through.
- Remove from oven and scatter pink peppercorns and dill sprigs for serving.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.