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.
1 scotch bonnet pepper (can use habernero or hot pepper of choice)
4stick fresh thyme
2stick green onions
1/2tsp lemon pepper seasoning , old bay seasoning, garlic powder, onion powder, smoked or sweet paprika
1tsp black pepper
1 1/2tsp fish sauce
3tbsp honey
1tbsp soy sauce (low sodium)
4tbsp ketchup
1/3cup liquid (water, vegetable broth, seafood broth or chicken broth)
1tbsp mirren (optional)
1tbsp butter
5tsp oil
Instructions
1
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.
