Damian Clarke, chef and owner of Jammin Jamaican Cuisine at 611 Washington Ave. in the Hill, set to work preparing a salmon entree that has become one of the restaurant’s more popular dishes.
First, he chopped peppers and onions into neat strips. He folded a bunch of scallions in half before dicing them, using both onions and salmon to maximize the flavor. Then he sliced some thyme for extra seasoning.
