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Dive into Caribbean magic with our deeply flavorful brown stew salmon. Juicy fish basks in a well-crafted sauce packed with island spices, resulting in a dish that's both homey and fancy at once.
You'll love how your kitchen smells when making this. We've stuck to island cooking roots while throwing in salmon for something fresh and different.
Must-Have Components
- Salmon: Go for pieces that look bright and feel firm. Try to get fillets that are the same thickness so they'll cook evenly.
- Sweet Peppers: Throw in different colors to make it taste better and look prettier.
- Fresh Herbs: Don't skip the fresh thyme and garlic for that real Caribbean taste.
- Scotch Bonnet: You need this pepper for its fruity kick and signature warmth.
- Sauce Base: Good soy sauce and brown sugar will give you amazing flavor depth.
Cooking Steps
- Fish Preparation:
- Wash salmon with lime and dry it off. Make sure you season it all over for the best taste.
- Searing:
- Get the salmon nice and brown in hot oil, about 5-7 minutes on each side.
- Vegetable Base:
- Cook your veggies until soft but still colorful and a bit crunchy.
- Sauce:
- Add ingredients bit by bit, stirring until everything looks shiny and thick.
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You'll get the best results when your sauce is just right and your fish stays juicy and falls apart easily.
How Long To Cook
Your salmon needs to reach 145°F inside. The sauce should thicken enough to stick to a spoon, usually 2-3 minutes after putting the fish back in.
Serving Ideas
Put it on a bed of rice and peas, letting that yummy sauce drip down. Add some fresh herbs and bright peppers on top to make it look amazing.
Other Ways To Try It
Try throwing in some callaloo or okra for a twist. You can make it spicier or milder by changing how much scotch bonnet you use. Just don't go overboard with extras that might overpower the fish.
Keeping Leftovers
You can keep what's left in your fridge for up to 3 days. It actually tastes even better the next day, though the fish won't be as nice as when fresh. Heat it up slowly when you want seconds.
All the parts of this meal work together to create amazing Caribbean flavors. When you make it with love, you'll get something that's both simple and fancy.
What To Serve With It
Pair with rice and peas cooked in coconut milk, a tangy island slaw, some sweet fried plantains, or just plain steamed veggies.
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This way of cooking really makes salmon special while staying true to Caribbean cooking traditions. You'll end up with something fancy enough for guests but easy enough for a family dinner.
Frequently Asked Questions
- → Can I use another type of fish?
- Definitely! Firm fish like cod or snapper are great options, but keep an eye on their cooking time.
- → How do I control the spice level?
- For less heat, don’t cut the scotch bonnet or just skip it. Craving more? Chop it finely and add to taste!
- → Are there substitutes for hoisin sauce?
- Yes! Mix a spoon of brown sugar with a little browning sauce for a slightly different flavor.
- → Any tips for flipping the salmon?
- Make sure the fish lifts easily from the pan before flipping to avoid breaking it.
- → What pairs best with this dish?
- Serve it with rice, sweet plantains, or simple steamed vegetables for a truly satisfying meal.