Simmered Caribbean Salmon (Printable Version)
# What You'll Need:
→ Fish Seasoning
01 -
Two salmon fillets
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon all-purpose seasoning or seasoning salt
→ Vegetables
06 -
Tomato (half), cut into chunks or small pieces
07 -
Scotch bonnet pepper (quarter)
08 -
Few garlic cloves, finely chopped
09 -
1/4 red bell pepper, sliced or diced
10 -
1/4 green bell pepper, sliced or diced
11 -
Fresh thyme sprigs (a few), roughly chopped
12 -
Onion (half), chopped or sliced
→ Sauce
13 -
Brown sugar (two teaspoons)
14 -
Soy sauce (1 tbsp)
15 -
Veggie or chicken broth (1/4 cup)
16 -
Hoisin sauce (one tbsp)
17 -
Neutral cooking oil (a cup) for fish frying
# Preparation Steps:
01 -
Wash your salmon using lime or lemon with cold water. Pat it dry using paper towels. Dust both sides with salt, pepper and your seasoning salt.
02 -
Heat up oil in a big frying pan on medium-high. Cook your salmon about 5-7 minutes per side until you get a crunchy outside. After cooking, put it on a wire rack.
03 -
Pour off most of the oil, keeping just 2 tbsp in the pan. Add your onion, garlic, tomatoes, thyme, scotch bonnet and bell peppers. Cook on medium until they smell good, then mix in your hoisin sauce, soy sauce and broth.
04 -
Return your salmon to the pan. Drizzle sauce over the fish and let everything bubble gently for 2-3 minutes with the lid partly covering the pan. Before you dish up, pour some more of the thickened sauce on top.
# Additional Tips:
01 -
You can use browning plus some brown sugar instead of hoisin sauce.
02 -
Don't rush flipping the fish - it'll come loose from the pan when it's ready.
03 -
Keep the scotch bonnet whole for mild heat or cut it up for a spicier kick.