Jerk Salmon with Mango Chutney

Jerk Salmon with Mango Chutney

Ingredients:
Jerk Seasoning:
2 teaspoons dark brown sugar
¾ teaspoon salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper

Salmon:
½ cup Cattlemen's Golden Honey barbecue sauce or KC Masterpiece Honey barbecue sauce
Four 6-ounce salmon fillets (without skin)
Vegetable oil

Directions:
1. Make the mango chutney by combining all of the chutney ingredients in a medium bowl. Cover and chill for a couple hours if possible.
2. Make the jerk seasoning by combining all of the seasoning ingredients in a small bowl.
3. Make the jerk barbecue sauce by mixing the barbecue sauce with 1 teaspoon of the jerk seasoning and set it aside.
4. When you are ready to make the fish, preheat the oven to 425 degrees F.
5. Place an oven-safe skillet that is large enough to hold all four fillets over medium/high heat. Add about a tablespoon of vegetable oil to the pan.
6. Sprinkle both sides of each fillet with the jerk seasoning.
7. When the pan is hot, sear the top (not the flat side) of each fillet in the pan for 2 to 3 minutes, or until browned. Flip each fillet over and place the pan into your preheated oven for 6 to 7 minutes, or until the salmon is cooked through.
8. Plate each salmon fillet and brush with the jerk barbecue sauce. Serve the mango chutney on the side along with extra barbecue sauce, if desired.
Serves 4.