Honey Jerk Salmon Wraps

Honey Jerk Salmon Wraps! Juicy salmon tenders seasoned with our authentic Jamaican Jerk Joy seasoning, Its next-level fusion dish that's sweet, spicy, and straight-up fire!

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INGREDIENTS

Salmon

1 lbs of salmon 

1/2 Lemon (to wash)

1 tbsp All purpose seasoning 

½ tsp of garlic powder

½ tsp of onion powder 

1 tbsp Jamaican Jerk Joy seasoning 

1/2 tsp Black pepper 

1 tbsp smoked Paprika 

1 tsp Dried Thyme 

1 tsp Dried parsley 

1 tsp Chili flakes 

1/4 tsp of  salt

1 Egg

1/2 cup flour 

1/2 cup Cornstarch 

1 cup oil (for frying)

Mango salsa 

1 cup Cucumber 

1/4 Red onion 

1/2 cup Sweet bell pepper pepper 

½  cup mango 

¼ of scotch bonnet pepper ( to taste ) 

3 tbsp cilantro 

1/2 Lime 

Salt to taste 

1 tsp Olive oil 

1/2 tsp Dry Jamaican Jerk Joy seasoning 

Glaze 

2 tbsp Butter 

3 cloves minced Garlic 

1/2 tsp Thyme 

1 tsp Wet jerk seasoning  or 2 Tsp Dry Jamaican Jerk Joy 

1/2 cup Honey 

1/2 Lemon

½  Scotch bonnet (add to your  taste )

1 tsp Parsley 

Jerk Mayo 

2 tbsp of mayo 

1-2 tsp of wet or dry jerk seasoning 

Spinach Tortilla wrap

Spring mix salad 

Avocado 

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DIRECTIONS

Preparing the mango salsa. Chop the ingredients, mix in a bowl, and refrigerate.

Wash & pat dry the salmon. Coat it with the seasoning mixture, cover, & marinate in the refrigerator for 1-2 hours.

When ready to cook, mix cornstarch & flour in a bowl. Coat the salmon in egg, then with the flour mixture one at a time. Let it rest on a rack for 10 minutes.

Make the honey glaze by heating butter & adding garlic, thyme, & jerk seasoning. Add honey & lemon & allow the mixture to thicken. Add parsley & scotch bonnet pepper, then set the glaze aside.

Fry the salmon in 350F oil for about 3 minutes per side. Remove the excess oil with a paper towel, coat the salmon with the honey glaze. Wrap the salmon in a warm tortilla with spring mix salad, mango salsa, salmon tender, avocado, & Jerk Mayo. Grill the wrap for 2 minutes per side, & serve with additional Jerk Mayo & mango salsa on the side.