JAMAICAN STYLE STEW SALMON
This is a different spin on the popular salmon. I know you will enjoy it and add it to your salmon recipes. It can be served with rice or with mashed potatoes because the gravy goes well with both.
INGREDIENTS
- 2 pounds atlantic salmon
- 1/2 tri color bell peppers (sliced)
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 1 scotch bonnet pepper (can use habernero or hot pepper of choice)
- 4 sticks fresh thyme
- 2 sticks green onions
- 1/2 teaspoon lemon pepper seasoning , old bay seasoning, garlic powder, onion powder, smoked or sweet paprika
- 1 teaspoon black pepper
- 1 1/2 teaspoon fish sauce
- 3 tablespoons honey
- 1 tablespoon soy sauce (low sodium)
- 4 tablespoons ketchup
- 1/3 cup liquid (water, vegetable broth, seafood broth or chicken broth)
- 1 tablespoon mirren (optional)
- 1 tablespoon butter
- 5 teaspoons oil
Instructions
In a small bowl, combine all the dry seasoning mix and using a fork, mix well to combine. 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, leaving 1 tsp of the seasoning mix for later. 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 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, add the remining 1 tsp of dry seasoning combination and stir to combine ,add brown salmon, butter, thyme, green onions and scotch bonnet pepper, cover and cook for 8 minutes.
salmon, salmon recipes, Jamaican cooking, Jamaican food, seafood