I like it when sweet and spicy flavors co-mingle, so I was intrigued by the idea of making a Jamaican dry rub of my own to use on chicken or fish.
That, and when ever I hear someone on TV name a dish "Jamaican Me Crazy" something or other, I simultaneously groan and laugh. Every. Single. Time.
We've had rather heavy meals lately, and needed to lighten it up a bit. Cooking fish in your crockpot is super easy, and results in a perfectly cooked, flaky fish, with no icky fish smell.
and! since you're cooking the fish in foil, the crock is virtually spotless when you're finished; an added bonus.
--aluminum foil (go for a good quality, not the cheapy dollar store stuff)
--1 pound thawed or fresh salmon
For the jerk rub:
-- 1/8 t cloves
--1/8 t ginger
--1/8 t nutmeg
--1 t salt
--1 t onion or garlic powder (I used onion)
--2 t white sugar
--1/4 t chipotle chili powder
--1/2 t cayenne pepper (this was TOO much for us. Don't use this much.)
--1/4 t black pepper
--1/8 t thyme
--1/2 t cinnamon
or buy a bottle of Jamaican jerk rub seasoning, and use about 1/4 cup.
Combine all of the spice run ingredients in a bowl. Spread out a length of foil, and put the fish in the middle of it. Rub both sides of the fish with the dry rub. Fold the foil over and make an enclosed packet. If it looks like there is a gap and it might leak fish juice out, use another piece to wrap around, just in case.
Put the foil packet into the crockpot. Do not add any water.
Cover and cook on low for 2 hours. Fish doesn't take long to cook. The fish is done when it flakes easily with a fork.
Serve with rice or pasta and vegetables.
The salmon cooked perfectly, but the spice rub was way too spicy for me. I needed a big bite of rice with each bite to act as a fire extinguisher. Adam wasn't home to taste it, he'll have the leftovers. I didn't even try to get the kids to eat any---it was much too spicy.
BUT! I still liked the flavor---I would definitely use a dry jerk rub again, but use much less cayenne, or leave it out all together and just stick with the chipotle chili powder and the black pepper.