Grilled caribbean chops with red bean pear salmon

Ingredients for Grilled caribbean chops with red bean pear salmon

Instructions for Grilled caribbean chops with red bean pear salmon

To prepare the Grilled caribbean chops with red bean pear salmon recipe, please follow these instructions:

jerk:
Shake pepper, almonds and coriander in a mortar - it must not be too fine. Mix with the other ingredients. Remove 1 tablespoon from the salsa.

Rub the jerk well into the chops and let them pull a couple of hours.

Grill the chops over charcoal or under the oven grill, approx. 4 min. on every side. Let them pull a little before cutting into slices on the slant and arrange as a rosette of 4 plates.

Server with red-beaded pear salmon and oven-fried potatoes, rice or bread.


Red-pear pear salmon: Mash the blackberries slightly with a fork and mix all the ingredients and let them draw 1/2 hour or more before serving the salsa. Taste if With salt, sugar and freshly squeezed pepper

tips:
The chops can be replaced with chicken fillets, the barbecue time is then a bit shorter.

Jerk is a Caribbean spice mix that was originally used to rub meat to make it tender and to preserve it. Today, a culinary trend has emerged around the jerk in the Caribbean, so it is used for all types of meat, fish and poultry, in salsas, as spices in stews and as paneling on onion rings and potato boats frying. Here the spice mixture is made with fresh onion and lemon juice and partly rubbed into pork chops and partly used as a spice in a pearanese salsa