Caribbean Stewed Salmon.
Caribbean stewed salmon and rice is a wonderful recipe that uses an every day stand by in a unique way, and is so delicious my sons want it served every week. It is also a 25 minute meal, i.e. the whole meal takes about 25 minutes from start to finish. Tinned salmon will suddenly assume a role of much greater importance once you have tried this delicious recipe. Recipe could also be served with mashed potato or pasta.
INGREDIENTS TO SERVE 4
1 large tin pink or red salmon
2 fresh tomatoes cut up
half a 400gm tin of tomatoes
1 medium onion chopped
½ sweet pepper sliced
1 garlic clove chopped
1 tablespoon chopped parsley
¼ cup water
1 tspn tomato paste and 1 tsp of sun dried tomato paste
2 tspns salt and 1tspn ground black pepper and1 tspn sugar
Put your rice on to boil. Meanwhile
1. Heat one tablespoon of oil in a wok or pan until hot and add the onion, garlic and peppers and sauté on medium heat until soft. Stir and add fresh chopped tomatoes and cook slow for a minute or two until these soften.
2. Meanwhile open salmon into a bowl and clean off the skin and bones keeping the liquid.
3. Add tinned tomatoes, pepper, salt, sugar, tomato paste, sun dried paste, salmon liquid, and water, then cook covered for 10 minutes.
4. Add salmon and parsley not stirring to much at this point to keep the salmon pieces whole. Taste and adjust seasoning if required. Continue to cook for another 5 minutes for flavours to meld.
Serve with white basmati or jasmine rice, accompanied by
Cucumber sliced and seasoned with salt pepper and lemon juice, plus if you have any some coriander chopped…and of course Ooft! Hot Pepper Sauce
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