Jerk Salmon with Couscous

Jerk Salmon with Couscous

Serves 4

  1 package  plain Israeli couscous
  1 c.  grated Parmesan
     kosher salt
     freshly ground black pepper
  2 Tbsp.  brown sugar
  2 Tbsp.  jerk seasoning
  4 salmon pieces -- about 2 lbs.
      extra-virgin olive oil
  5 oz.  arugula
  2 limes -- cut into wedges
  2 Tbsp.  chopped fresh parsley
       Jerk Seasoning (see below)

In a medium pot, prepare couscous according to package directions. Turn
off heat and stir in Parmesan; season with salt and black pepper. Close
lid to keep warm.

In a large mixing bowl add 1 teaspoon salt, 1/2 teaspoon black pepper, 2
tablespoons brown sugar, and 2 tablespoons jerk seasoning. Rinse salmon
and pat it dry; dredge salmon in jerk seasoning.

Preheat a large cast iron pan over medium-high heat; add drizzle of olive
oil and sear salmon, about 4 minutes on each side.

Just before serving mix arugula in with warm couscous. Serve salmon on bed
of couscous and top with squeeze of lime juice. Garnish with parsley and
serve immediately.

Source: Delish.com

Jerk Seasoning

Recipe By     :Aaron McCargo Jr.

 1 Tablespoon  allspice
  1/4 teaspoon  ground cinnamon
  1/4 cup  light brown sugar
 1 teaspoon  red pepper flakes
  1/4 teaspoon  ground cloves
  1/4 teaspoon  ground cumin
 2 teaspoons  salt
 1 teaspoon  freshly ground black pepper
 2 Tablespoons canola oil

In a medium bowl, combine all ingredients with 2 tablespoons of canola
oil.

Source: Food Network