Jamaican Jerk Salmon in Parchment
4 thickly-sliced salmon fillets (approximately 6 oz. each), skin-on or skinless
2½ tsp. Sauer’s Jamaican Jerk Seasoning
2 Tbsp. extra virgin olive oil
Sauer’s Black Peppercorns Grinder
Sauer’s Sea Salt Grinder
¾ cup diced red and orange bell pepper
2 green onions, trimmed (white & light green part) and thinly sliced
1 fresh lemon
Preheat oven to 400°F. Fold a sheet of parchment paper (or non-stick foil) in half, and cut out a heart shape about 3 inches larger than the salmon fillet. Repeat for each fillet, to create individual baking packets.
Cut a horizontal pocket in each salmon fillet, approaching, but not cutting through the edges. Spread generous ½ teaspoon Jamaican jerk seasoning evenly in each fillet pocket. Place a salmon filet near the fold of each parchment or foil piece. Drizzle each with olive oil and season with freshly ground black pepper and sea salt (about 4 grinder turns of each). Divide diced bell pepper and green onions evenly between each packet. Cut lemon in half. Lightly grate about ⅛ teaspoon of lemon zest over each salmon piece and sprinkle each with ½ teaspoon fresh lemon juice. Cut remaining lemon half into thin slices and place 2 slices on top of each salmon piece.
Seal each packet, ensuring that they are airtight: start at the top of the heart and fold edges of parchment or foil, sealing edges with narrow folds. Twist the end tip to secure tightly. Place on a baking sheet, and bake until puffy and browned, about 12-15 minutes. Place on plates; cut open. Serve immediately.
Makes 4 servings.
10-15 minutes (can be done ahead of time)