Time: 25 minutes | Servings: 4
Discover the bold flavors of Creamy Jerk Salmon with this easy recipe from Chefs for Kamala. Savory salmon fillets are seasoned with a robust jerk spice blend, adding a touch of Caribbean heat to a rich, creamy sauce. Perfect for a delicious meal to share.
What You Need
- 4 salmon fillets | Skinless
- 1 - 2 tablespoons Just Savor by Chef Huda Jammin Jerk, 1/2-1 tablespoon for sauce
- 2 teaspoons olive oil or oil of choice
- 1 cup onion | sliced or small diced
- 1 cup bell pepper (any color) | sliced or small diced
- 1 cup baby spinach | chopped
- 2 cloves garlic | minced
- 1/2 cup cherry tomatoes (halved) or fire-roasted tomatoes | Petite or small diced | drained
- 1/3 cup vegetable broth
- 2 cups heavy cream
- Kosher salt and pepper | to taste
- Fresh parsley | optional garnish
- Fresh limes | optional garnish
What To Do
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Gently rub the jerk seasoning evenly over the salmon fillets, coating them well on both sides.
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Heat oil in a large skillet over medium-high heat. Add the seasoned salmon fillets and sear for about 3-5 minutes on each side or until nicely browned and cooked to your desired doneness. Remove the salmon from the skillet and set it aside.
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In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
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Add the onions and bell peppers. Cook for 3-4 minutes or until softened. Then add the vegetable broth, tomatoes, and spinach, and stir. Cook for about 2 minutes.
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Add in the heavy cream and jerk seasoning, and stir well. Increase heat to bring the mixture to a simmer, then reduce heat and let the sauce reduce and thicken.
Chef Tip: The sauce should be thick enough to cover the back of a spoon.
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Carefully taste, then add salt or black pepper, if needed.
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Gently place the seared salmon fillets into the skillet, nestled into the sauce.
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Serve while hot over rice or pasta and garnish with chopped fresh parsley. Enjoy!