Jamaican Jerk Salmon in the Dcb

[Dotty]

As I am in the process of editing more recipes for the DCB, I was inspired today with the idea of making easy one-pot meals. I had some salmon thawing (purchased a large bag of 4oz salmon cuts from Sam's frozen dept) and did some digging through my cupboards for some veggies to go with it. Here is what I came up with:Ingredients:
2 4oz salmon steaks
3 tbsp Jamaican Jerk Rub (separated)
2 tbsp olive oil
1 can spinach (wring out moisture if you can)
1 can artichoke hearts packed in water, drainedInstructionsry 2 salmon steaks and arrange in baker at opposite ends. Combine 2 tbsp Jamaican Jerk Rub and olive oil in a 1 cup prep bowl. Spread on all sides of salmon using silicone brush, the mixture should be like a paste, add rub or oil as needed.
Drain spinach and artichoke hearts. Place each in baker, between salmon steaks. Sprinkle remaining 1 tbsp Jamaican Jerk rub on vegetables.
Cover and microwave for 10 min, or until fish reaches 140 deg F. This was my lunch today. It came out great, prepared as described.

 

[Aun]

That sounds great! I've already got some salmon in the freezer, so I might have to give that a try.

Thanks for the great idea!

 

[Admin Greg]

I did not add any water. I did not remove the skin from the salmon, but you could do that if you wanted to. I did not use any additional seasonings. I used a 2.5 quart baker. I will make this again. It is very tasty. I am not sure what I would do for a side dish, but I would appreciate any thoughts or suggestions. I think a nice rice pilaf would be good, but I did not have any on hand. I would have preferred to use fresh spinach, but I did not have any. I think this would be a great recipe to use when you have unexpected company coming for dinner. It is very easy to put together, and it is delicious. I hope you will give this a try, and let me know what you think.Happy Cooking!Recipe adapted from: http://www.pamperedchef.com/recipe/Main+Dishes/Seafood/Jamaican+Jerk+Salmon/1042481