Creating island flavours is easy – all it takes is fresh fish and some secret herbs and spices.
Ingredients (serves 6)
1 tbs brown sugar
2 1/2 tsp dried oregano
2 1/2 tsp garlic powder
1 tsp dried chilli flakes
1 tsp ground black pepper
1 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
6 (about 200g each) salmon fillets, skin on
80ml (1/3 cup) olive oil
Combine the sugar, oregano, garlic, chilli, pepper, allspice, cinnamon and nutmeg in a small bowl.
Pat the salmon with paper towel to remove excess moisture. Rub with spice mixture to coat. Place in a glass or ceramic dish. Cover. Place in the fridge for 3 hours or overnight to marinate.
Preheat a barbecue flat plate on medium. Lightly brush the salmon with oil. Season with salt. Add to barbecue, skin-side down. Cook for 3 minutes each side for medium or until cooked to your liking. Serve salmon with salad, rice and beans, salsa and lime wedges.
Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3, 10 minutes before serving.