Brown Stewed Salmon (Print Version)
# Ingredients:
→ Fish Spice Mix
01 -
Seasoning salt or all-purpose blend, 1/2 teaspoon
02 -
2 fillets of salmon
03 -
1/2 teaspoon black pepper
04 -
A sprinkling of garlic powder, 1/2 teaspoon
05 -
Salt, 1/2 teaspoon
→ Veggies
06 -
Half a medium onion, sliced or diced
07 -
A quarter green bell pepper, cut into strips or diced
08 -
Fresh thyme, 2 small sprigs, chopped roughly
09 -
Garlic cloves, minced, 2 in total
10 -
One-quarter of a scotch bonnet chili
11 -
¼ red bell pepper, chopped into chunks or strips
12 -
Half of a small tomato, diced or cut into strips
→ Liquid Seasoning Mix
13 -
Vegetable or chicken broth, ¼ cup
14 -
Soy sauce, 1 tablespoon
15 -
Cooking oil (neutral flavor), 1 cup for frying
16 -
Hoisin sauce, 1 tablespoon
17 -
Brown sugar, 2 teaspoons
# Instructions:
01 -
Wash salmon quickly in a mix of cold water and lemon or lime juice. Dry it off, then rub salt, pepper, and seasoned salt on both sides.
02 -
Pour oil into a big skillet, heat on medium-high. Fry salmon pieces for 5-7 minutes per side, turning when golden crispy. Let them sit on a rack to drain.
03 -
Save just 2 tablespoons of oil in the pan, get rid of the rest. Toss in onions, garlic, scotch bonnet pepper, tomato, thyme, and bell peppers. Cook over medium heat until softened, then stir in broth, soy sauce, and hoisin sauce.
04 -
Place salmon back in the skillet, drizzle the sauce on top. Cover partially, cook at medium-high for 2-3 minutes. Scoop some of the thicker sauce over the salmon before plating.
# Notes:
01 -
Swap hoisin sauce with a mix of brown sugar and browning.
02 -
Don’t force the fish to turn—it’s ready when it easily lifts.
03 -
Want mild heat? Leave the scotch bonnet whole. Want hotter? Slice it.