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Recipe courtesy of Team Bad Boyz

Show: Food Network Specials

Episode: Tailgate Warriors: 49ers vs. Raiders

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Total:: 1 hr 20 min
Prep:: 25 min
Inactive:: 25 min
Cook:: 30 min

Yield:: 6 to 10 servings

Level:: Easy

Ingredients

1/2 cup roasted garlic olive oil
1/4 cup freshly squeezed lime juice
1/8 cup freshly squeezed lemon juice
2 cloves freshly chopped garlic
1 jalapeno, chopped
1/2 cup diced sweet onion
3 green onions, chopped
2 tablespoons grated ginger
2 tablespoons brown sugar
1/2 cup juice nectar (recommended: Four Seasons)
1 tablespoon chopped thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 teaspoon allspice
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 mango, pitted and diced
1/2 red bell pepper, seeded and chopped
1 fresh salmon fillet, skin-on, (2 to 3 pounds)

Directions

Add all of the sauce ingredients to bowl. Mash to combine and crush the ingredients into a marinade. Let stand for 25 minutes.

Preheat a grill to medium, and the coals have a light grey ash color. Cook low and slow.

Put the salmon fillet on the grill, skin side down. Spread the jerk sauce over the fillet and grill for approximately 15 minutes, depending on the heat. Flip the fillet, remove the skin, then spread it with jerk sauce. Let it grill for an additional 15 minutes. Flip the salmon 1 more time to seal in the flavors. Remove the salmon from the grill to a serving platter and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Sideline Salmon (Caribbean Jerk Salmon)
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 10 servings
Ingredients: 1/2 cup roasted garlic olive oil; 1/4 cup freshly squeezed lime juice; 1/8 cup freshly squeezed lemon juice; 2 cloves freshly chopped garlic; 1 jalapeno, chopped; 1/2 cup diced sweet onion; 3 green onions, chopped; 2 tablespoons grated ginger; 2 tablespoons brown sugar; 1/2 cup juice nectar (recommended: Four Seasons); 1 tablespoon chopped thyme leaves; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground clove; 1 teaspoon allspice; 1 teaspoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 mango, pitted and diced; 1/2 red bell pepper, seeded and chopped; 1 fresh salmon fillet, skin-on, (2 to 3 pounds)

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