Jamaican Jerk Salmon with Lemon Garlic Broccoli

It's been a while since I've posted a recipe and this one is worth waiting for, promise! 

It's pretty easy and it's so delicious. 

Jamaican Jerk Salmon

This one comes from: "Make it Paleo" recipe book. 

Forewarning: you need 2-4 hours to marinate the salmon so this one isn't necessarily quick as far as prepping is concerned. 

What you need:

1 lb. wild-caught salmon, cut into 4-6oz. We just used frozen, wild-caught salmon that's pre cut

1 tsp all spice

1 tsp cinnamon

1 tsp ginger

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/4 tsp thyme

1/4 tsp cayenne pepper

1 tsp salt

2 tbsp extra-virgin olive oil

Juice of 1.5 limes (I only had 1 this time around and it worked out fine)

What you do:

The first two steps in italics are only applicable if you use fresh salmon, not frozen

Rinse salmon under water and pat dry with paper towel

Cut salmon into 4-6 oz. portions and place in a gallon zip lock bag

If using frozen salmon, put it in the gallon zip lock bag. 

Then, in a small mixing bowl, whisk together all the spices, olive oil, and lime juice.

Pour the marinade into the bag, over the salmon, seal the bag and make sure the salmon is evenly coated in the marinade. 

Marinate the salmon for 2-4 hours prior to cooking. 

Heat pan to medium (5-6) and cook the salmon. 

5-7 minutes on each side. 

If you are using fresh salmon, preheat the grill to 400 degrees. 

Place the salmon on a fish plate, skin side down first, and grill for 4 minutes a side, flipping only once.

Lemon Garlic Broccoli

This recipe came from allrecipes.com

What you need:

1 lb. broccoli, cut into florets (I didn't measure, not sure if I actually had a lb.)

2 teaspoons fresh lemon juice

2 tablespoons water

3 tablespoons butter 

2 cloves of garlic, minced

1 pinch salt

2 teaspoons lemon juice

1 teaspoon ground black pepper

What you do:

Place broccoli florets in a large skillet over medium heat. 

Stir 2 teaspoons lemon juice into 2 tablespoons of water in a small bowl.

Then, pour the mixture into the skillet. 

Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.

While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt.

Then, turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. 

Drain water from cooked broccoli and return to skillet (I had no water that drained, so don't be alarmed if you don't).

Sprinkle with 2 more teaspoons (I did 3) of lemon juice and the butter and garlic mixture. 

Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Cook it up and ENJOY.