Jerk-marinated salmon roasts beneath a citrusy glaze that balances fiery chile heat with warm allspice and nutmeg. Garlic-sauteed spinach anchors the plate, while roasted tomatoes and mixed greens come with a sharp lime-garlic vinaigrette.
Nutritional facts
Protein
44g
Carbs
13g
Calories
680kcal
Fat
56g
Ingredients
Canola Oil, Salmon, Crushed Red Pepper, Lime Juice, Kosher Salt, Garlic, Black Pepper, Cherry Tomato, Spinach, Extra Virgin Olive Oil, Habanero Peppers, Mixed Greens, Canola and Olive Oil Blend, Hot Jerk Sauce
Chef Chris Massiah was born and raised in Brooklyn. He has cooked since he was very young, and first assisted as a pastry chef when he was a teenager. His dad has been his biggest influence in the kitchen, and Massiah credits him with his own ability to shop for the right ingredients and season dishes. He also considers everyone he has worked with along the way as a sort of teacher. He loves to cook comfort food and Caribbean food, with an influence of flavors from Asian cuisine.
