When it comes to the Tryall Club, take everything you think you know about Montego Bay and toss it out the window. The villa experience offered at this distinct, massive Jamaican escape is ideal for families or small groups seeking something greater than “luxury.” How is that possible? How much time do you have?
It begins with a dedicated butler service that will do everything from washing and ironing your clothes daily to planning all your activities, so all you’ll have to do is, well, enjoy it all. And while guests will appreciate traditional vacation activities like golf, tennis and water and beach sports, they will also be encouraged to experience the surrounding nature with two hiking trails and guided history tours. After all, the Tryall Club is located on 2,200 acres of Jamaican beauty, so it’d be a shame to just stick to the beach.
There is a huge emphasis on both freshness and creativity here, so, when it came time to ask Jamaica Villas by Linda Smith for a special recipe, we knew Karma Bay chef George Mathews was going to deliver and then some.
Pan-seared Salmon atop Forbidden Rice, Roasted Pumpkin Sauce Infused with Scotch Bonnet
- 6 8 oz. salmon fillets
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 2 oz vegetable oil
How to Prepare the Salmon:
Season the salmon and set aside until your rice and sauce is ready.
Forbidden Rice Ingredients:
- 2 cups Black rice
- 2 cup water or vegetable stock
- 1 cup coconut cream
- 2 tsp chopped escallion
- 1 uncut Scotch bonnet
- 1 spring thyme
- Salt to taste
How to Make the Forbidden Rice:
Put all ingredients in a pot over medium heat and cook until rice is fully cooked.
Pumpkin, Scotch Bonnet Sauce Ingredients:
- 1.5 cup roasted pumpkin (to roast pumpkin, place chopped pumpkin season with salt and pepper drizzle with some olive oil then roast in a 375⁰c oven for 30-40 minutes)
- 1 medium onion diced
- 1 stock escallion chopped
- 2 cloves garlic chopped
- 2 tbl butter
- 1 cup white wine
- 1 cup fish stock
- 1 cup heavy cream
- 2 tbl fresh dill
- 0.5 Scotch bonnet de-seeded
How to Make the Scotch Bonnet Sauce:
- In a sauce pot, sautee the onion, escallion and garlic for 3-4 minutes on medium heat.
- Add pumpkin, cook for another 2 minutes.
- Add in wine and reduce, add stock, cream salt and pepper to taste.
- Place sauce in a blender. Blend In dill and pepper until smooth. Taste and adjust season if needed.
How to Make the Salmon:
- 4 cloves of garlic
- Sprigs of rosemary
- In a non-stick skillet, sear the salmon pink side down for 4-5 minutes over med heat until the skin gets crispy.
- Flip and add butter, rosemary and 4 cloves of garlic.
- Baste the salmon with the melted butter and herbs for 1 minute and then serve over rice with sauce.