This dish can also be served as a finger food in small pieces on top of spinach leaves with small dots of sauce on top. Here I’m serving the dish as a main course with a Tomato Quinoa. Smoked salmon is very rich which is why I’m suggesting quite small servings. The allspice and the cayenne pepper is what gives the dominating taste of jerk spice rub but, for the rest, feel free to experiment.
300-400 g smoked salmon. In one thick piece, not sliced.
½ tsp dried cayenne pepper
1 tsp ground allspice
2 tsp dried thyme
½ tsp ginger
¼ ground cloves
1 tsp ground black pepper
½ tsp ground cinnamon
Dash of salt
1 tsp honey
2 tsp lime zest
(optional – 1 garlic clove, crushed)
200 ml quinoa
1 vegetable stock cube
1 onion, finely chopped
2 garlic cloves, crushed
6 tbsp tomato puree
1 small apple
1 tbsp lemon juice
2-3 tbsp Greek yoghurt
Black pepper or chili flakes, to decorate
1. Boil the quinoa, with the stock cube, according to manufacturer’s instructions.
2. Sautee the onion and garlic in some olive oil for a few minutes. Add the tomato puree and, while stirring, fry for another minute.
3. Add the cooked quinoa and stir, still over heat, another few minutes.
4. Combine the dry jerk ingredients. Add the honey and lime. Mix well.
5. Cut the salmon into serving portions. With your fingers, rub the spice onto the salmon, all over. Fry briefly over high heat, 45 seconds each side.
6. Mix the apple and lemon juice with a stick blender. Strain to remove some of the liquid. Add the yoghurt and stir.
7. Place some spinach leaves on the plate together with the salmon, quinoa and sauce. Decorate with some chili flakes or black pepper.