JAMAICAN STYLE STEW SALMON
Ingredients
• 1 ½ lbs. salmon (cut in three pieces) • ½ red, yellow, and green bell peppers (sliced) • 1 small onion (sliced) • 3 garlic cloves (minced) • 2 roma tomatoes (diced) • 1 scotch bonnet pepper • 3 sprigs fresh thyme • 2 green onions • ½ tsp salt • 1 tsp black pepper • ½ tsp lemon pepper seasoning • ¾ tsp onion powder, garlic powder, paprika, old bay seasoning • 1 ½ tsp fish sauce • 3 tbsp honey • 1 tbsp dark soy sauce • 4 tbsp ketchup • 1/3 cup water • 1 tbsp Mirren(optional) • 1 tbsp butter • 5 tbsp olive oil (divided 3n1n1)
Instructions
Remove scales from salmon, wash with water and lemon, pat dry with clean paper towel. Lather 1 tbsp olive oil onto both sides of salmon, season with all the dry seasonings, using your hand be sure to get both sides season well. Heat 3 tbsp olive oil in skillet on medium high heat, brown each piece of salmon on each side for about 3 minutes. Set Aside, I had to clean the skillet before continuing. Then add the remaining 1 tbsp of olive oil, add onions and sauté for 1 minute, add garlic and sauté for 2 minutes, add the tomatoes and bell pepper stir and combine well, cover and cook for 3 minutes. Add honey, soy sauce, ketchup, Mirren and water, stir to combine well, cover and bring to a low boil, about 2 minutes, add brown salmon, butter, thyme, green onions and scotch bonnet pepper, cover and cook or 8 minutes.
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Directions
Remove scales from salmon, wash with water and lemon, pat dry with clean paper towel. Lather 1 tbsp olive oil onto both sides of salmon, season with all the dry seasonings, using your hand be sure to get both sides season well. Heat 4 tbsp oil in skillet on medium high heat, brown each piece of salmon on each side for about 3 minutes. Set Aside, I had to clean the skillet before continuing. Then add the remaining 1 tbsp of olive oil, add onions and sauté for 1 minute, add garlic and onion and sauté for 2 minutes, add the tomatoes and bell pepper stir and combine well, cover and cook for 3 minutes. Add honey, soy sauce, ketchup, Mirren, and water, stir to combine well, cover and bring to a low boil, about 2 minutes, add brown salmon, butter, thyme, green onions and scotch bonnet pepper, cover and cook or 8 minutes.
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