This recipe is loosely based mostly on a ‘newer’ technique my mother has used for making Stewed Salmon the previous 12 years or so. It’s positively not your typical “Caribbean” stewed fish, nonetheless it ranks proper up there with the flavors now we have throughout the area.
You’ll Want…
1 lb salmon fillet
1 lime (juice)
1/2 teaspoon salt
5 cloves garlic (chopped finely)
1 teaspoon black pepper (divided)
1 teaspoon smoked paprika
1 teaspoon Caribbean Green Seasoning
1 medium onion (sliced)
2 scallions (chopped)
1 cup all-purpose flour
2 cups veg oil
1 tablespoon olive oil
1/2 medium bell pepper (sliced)
1 bundle Sazon
1 tablespoon tomato paste (focus)
2 tablespoon tomato ketchup
1- 1 1/2 cups water
1 teaspoon smoked paprika
2 medium tomato (giant chunks)
2 scallions (chopped)
Notes! Could I like to recommend that you simply use the video beneath to observe alongside as far more in regards to the recipe is mentioned there, particularly why I used a bundle of Sazon and how one can take up the warmth/spice degree by including your favorite sizzling pepper/s.
There are 3 easy steps to this recipe. Prep the substances, fry the fish, then end with the sauce. Reduce the salmon fillets into 1 inch strips, ensure that to do a once-over to confirm and take away any bones (typically there can nonetheless be some despite the fact that they’re fillets) and wash with the juice of the lime and funky water.
Season the salmon items (pores and skin on one aspect) with the Caribbean Inexperienced Seasoning, salt, 1/2 of the black pepper, garlic, onion and smoked Paprika. I additionally added the white (backside) elements of the scallions. Combine nicely and permit to marinate for about 10-Quarter-hour.
It’s now time to fry the salmon (defined why within the video). Warmth the vegetable oil on a medium flame, then flour mud the items of salmon (shake off the onions, however maintain in the identical bowl) and fry for about 5-7 minutes. Mainly till they get a little bit of shade and crust. You’ll want to flip them as they fry, in order that they cook dinner evenly.
As they arrive out of the frying pan, you’ll be able to set them on a paper-towel lined plate or wire rack to empty off the surplus oil.
The ultimate step is to create the bottom sauce to which we’ll add again the salmon items to complete up. Warmth the olive oil in one other saucepan (sure you need to use a tablespoon of the identical oil you fried the fish with for those who favor) on a medium flame, then add the bell pepper and stir nicely. Then add the Sazon to the bowl the place we marinate the salmon and blend nicely. Every part in that bowl will even be added to the saucepan as nicely. Stir nicely and switch the warmth all the way down to medium low.
Add the remaining black pepper and stir nicely. After 4 minutes add the tomato paste to the pan and stir. The aim is to get the pure sugars from that tomato paste (as defined within the video) to intensify.
Add the water to the bowl you marinated the salmon in and swish it round to choose up any marinade which can nonetheless be there. Add that water to the pan, together with the tomato ketchup and convey to a boil (elevate your warmth to medium).
Let it boil for about 3-4 minutes, then add the tomato items (lower giant) and convey to a boil and cook dinner for one more 2 minutes earlier than including the fried salmon items to the pan.
Prepare dinner on a simmer for 3 minutes, then it’s time to personalize issues. Style (sauce) and alter the salt to your liking and decide for those who’re pleased with the sauce’s consistency. Cut back additional or add a bit extra water. Needless to say the sauce will additional thicken because it cools and with the residual warmth from the pan.
Prime with the inexperienced elements of the scallion (or parsley) and do you have to need to end with a couple of drops of lemon juice, it’s all as much as you.
The right accompaniment to the Coconut Rice Recipe I shared final week.
Supply:caribbeanpot.com
