Step 1

Add all the ingredients in a saucepan; pineapple juice, butter, brown sugar, and rum. Cook on medium heat, stirring occasionally until thick and syrupy, about 6 to 10 minutes. Whisk vigorously if it sauce separates.

Step 2

Brush salmon lightly with the oil, then season with salt and pepper. Followed by the Jerk Spice Seasoning.

Step 3

Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes.

Step 4

Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached

Step 5

Preheat oven to 425 degrees F.

Step 6

Scrub potatoes, clean and cut them into desired shape – the thinner the cut, the less time to cook - make sure they are even for even cooking.

Step 7

In a large bowl mix with potato starch until thoroughly combine. Remove shake off the excess potato starch. Add the oil toss to combine.

Step 8

Spread the potatoes in a single layer over a baking sheet. You may have to use two, depending on the quantity.

Step 9

Bake the potatoes for 25-35 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 25 minutes you have to check on them every 5 minutes.

Step 10

Allow cooling slightly, and serving immediately.

Step 11

Place a skillet over medium heat, and then add oil. Then add spinach in the pan, turn the spinach around until it is wilted. It takes less than 2 minutes. If making a large amount, or using a small skillet then you have to do so in batches remove, salt and pepper then serve warm