Caribbean Brown Stew Salmon (Print Version)
# Ingredients:
→ Fish Seasoning
01 -
2 salmon fillets
02 -
½ teaspoon salt
03 -
½ teaspoon black pepper
04 -
½ teaspoon garlic powder
05 -
½ teaspoon seasoning salt or all purpose seasoning
→ Vegetables
06 -
¼ red bell pepper, chopped or julienned
07 -
¼ green bell pepper, chopped or julienned
08 -
½ medium onion, chopped or julienned
09 -
2 cloves garlic, minced
10 -
2 sprigs fresh thyme, roughly chopped
11 -
¼ scotch bonnet pepper
12 -
½ small tomato, chopped or julienned
→ Sauce
13 -
¼ cup chicken or vegetable broth
14 -
1 tablespoon hoisin sauce
15 -
1 tablespoon soy sauce
16 -
2 teaspoons brown sugar
17 -
1 cup neutral cooking oil, for frying
# Instructions:
01 -
Rinse salmon with lemon/lime and cold water, pat dry. Season both sides with salt, black pepper and seasoning salt.
02 -
Heat oil in large skillet over medium-high heat. Fry salmon 5-7 minutes per side until golden and crisp. Remove to wire rack to drain.
03 -
Discard oil leaving 2 tablespoons. Sauté onion, garlic, peppers, tomatoes, thyme, and scotch bonnet over medium heat. Add hoisin sauce, soy sauce, and broth.
04 -
Return salmon to skillet, spoon sauce over fillets. Cover partially and cook 2-3 minutes over medium-high heat. Spoon reduced sauce over salmon again before serving.
# Notes:
01 -
Can substitute hoisin sauce with brown sugar and browning
02 -
Don't flip fish until it moves freely to keep it intact
03 -
Leave scotch bonnet whole for mild heat, slice for more spice