JERK CHICKEN WITH RUM FLAMBEED PINEAPPLE

Prepare yourself for a taste explosion! This recipe offers health, taste, and visual joy – a win-win for your well-being! The smoky salmon, zesty dressing, and fresh ingredients create a flavor symphony and will become an incredible experience, satisfying both your taste buds and your body. You and your guests will feel good, even before taking the first bite!

1/2 habanero pepper, seeds and stem removed

1/2 tablespoon onion, diced

1 garlic clove, peeled

1/2 ripe avocado

4 + 1/2 tbsp freshly squeezed lime juice

3 tbsp freshly squeezed blood orange juice

2 tbsp agave syrup

1/4 tsp ground cumin

1/4 tsp sea salt

2 tbsp fresh cilantro

4 tbsp extra virgin olive oil

Super easy! Simply add all ingredients to a blender and blend well until smooth. Transfer it to a container and keep the dressing refrigerated until ready to use when start plating the dish.

Ingredients Quinoa Avocado Salad

1/3 cup uncooked quinoa

2/3 cup filtered water to cook the quinoa

4 cups mixed greens

1/2 cup canned sweet corn

1 cup black beans

1/4 cup red onions, diced

2 blood oranges

1/2 avocado

1/4 cup fresh cilantro, diced

2 tbsp freshly squeezed blood orange juice

Rinse 1/3 cup of quinoa under cold running water to remove any bitterness. In a saucepan, combine the rinsed quinoa with 2/3 cup of water and add a pinch of sea salt to the water. Bring the mixture to a boil over medium-high heat, cover the saucepan with a lid, reduce the heat and maintain a gentle simmer. Cook until the quinoa has absorbed all the water, which will take about 15 minutes. Once the water is absorbed, remove the pot from the heat, cover it, and let the quinoa steam for 5 minutes. This step ensures perfectly fluffy quinoa. In a large bowl, mix the cooked, cold quinoa with 4 cups of mixed greens. Add 1/2 cup of canned sweet corn, 1 cup of black beans, and 1/4 cup of diced red onions. Cut the 1/2 avocado, peel and segment the 2 blood oranges. Set aside the bowl of salad mix, avocado, and orange fillets until you are ready to plate the dish.

4 untreated cedar planks

4 portions of 4-6 ounce salmon fillets, center-cut, skin on

1/3 cup soy sauce

1/3 cup extra virgin olive oil

1 + 1/2 tbsp rice vinegar

1 tbsp sesame oil

1/2 tbsp grated ginger

1 tsp garlic, minced

Soak the cedar planks in water for at least 1 hour. Mix together the 1/3 cup of soy sauce, the 1/3 cup of extra virgin olive oil, the 1 + 1/2 tbsp of rice vinegar, the 1 tbsp sesame oil, the 1/2 tbsp grated ginger and the 1 tsp minced garlic. Pour the marinade into a resealable plastic bag and place the salmon fillets in the soy mixture. Close the plastic bag and turn a few times to coat the salmon fillets evenly. Marinate the salmon fillets for at least 15 minutes or up to 1 hour refrigerated. Preheat your oven to 375°F. Place the soaked cedar planks on a baking sheet. Arrange the marinated salmon fillets on the cedar planks. Place one salmon fillet on one cedar plank. Bake the salmon on the cedar planks in the preheated oven for approximately 15 to 20 minutes using a meat thermometer. When the internal temperature of 120°F has been reached, remove the cedar planks with the salmon from the oven. As a result of the residual heat, the salmon will cook to a perfect medium-rare temperature.

Now it’s time to plate your dish. Add 3/4 of the Zesty Habanero Avocado Dressing to the salad mixing bowl and mix all ingredients well with the dressing. Plate the salad on a dish. Sprinkle the avocado and blood orange segments over the salad. Spoon the remaining Zesty Habanero Avocado Dressing onto the plate in the area where you will place the salmon. Carefully remove the salmon fillet from the cedar plank and place it on top of the dressing. As a final touch, and for an explosion of flavor, squeeze some freshly squeezed blood orange juice over the salad. The citrusy sweetness will brighten up every bite and enhance the overall freshness. To elevate the whole dish, sprinkle freshly ground salt and pepper on top.