I love making jerk salmon and pineapple skewers on the grill in the summer, and wanted to make a parchment packet version. The ghee is key here. It elevates all of the flavors and makes the fish extra tender and rich.
Prep time 15 minutes
Serves 6
3 limes
1/2 of a fresh pineapple
6 tablespoons (90 ml) of melted Homemade Ghee or grass-fed butter
5 teaspoons Dry Caribbean Jerk Rub
1 teaspoon sea salt
6 4- to 6-ounce (115- to 170-gram) salmon fillets
1 red bell pepper, thinly sliced
1 Prepare 6 pieces of parchment or foil, roughly the size of a placemat. Thinly slice 2 of the limes. Cut the third lime into wedges. Set the wedges aside until you’re ready to serve the salmon.
2 Cut the top, bottom, and skin off of the pineapple. Slice the pineapple in half length-wise. Wrap and chill one half for another use. Take the other half and cut it in half again length-wise. Stand each wedge on end and cut the core out. Slice those wedges into long, thin pieces, and then cut them in half width-wise so you end up with 3- to 4-inch pineapple slices.
3 Combine the ghee, jerk seasoning, and 1 teaspoon sea salt in a small bowl to form a paste.
4 Assemble the packets by placing a piece of salmon on one half of the parchment. Spread a teaspoon of the seasoning paste on the fillet and top with a couple of lime slices, then top with a few pieces of pineapple and a couple of bell pepper strips. Drizzle another 11/2 teaspoons of seasoning blend over the top of the stack. Fold the parchment in half, covering the salmon. Beginning on one side, crimp and fold the edges until the packet is completely closed.
5 Layer the packets in a 6-quart (5.7 liter) slow cooker. If you have fillets of varying thickness, place the thickest ones on the bottom.
6 Cover and cook on low for an hour. Then check for doneness every 15 to 20 minutes until the fish is mostly cooked through and flakes easily. The salmon will continue to cook inside the packets for a few minutes after they are removed from the cooker, and they’ll be nice and moist.
7 Serve salmon packets with lime wedges.
