Caribbean Salmon Food

CARIBBEAN SALMON AND RICE

Steps:

• Open the can of salmon and place in a pan over medium heat.
• With a spoon or fork, break the salmon chunk in pieces (try not to crush).
• Wash and slice the tomato, green onion, cilantro, garlic and onion. All the ingredients should now be added to the pot with the salmon chunks.
• Gently stir everything together, including the ketchup, black pepper and salt. I usually don't use salt, but I'm sure you may like it with a bit of salt. Remember, you can add salt last if it's required also.
• Cover and let simmer for about 5 minutes, or until all the ingredients get a chance to add their touch to the dish.
• Serve over rice or with bread.

CARIBBEAN SALMON

Steps:

• Mix together the garlic, lime zest, jerk seasoning, thyme, ginger, and oil. Smear over the salmon and leave to marinade for 30 minutes.
• Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side - aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes, or until cooked to your liking.
• Chargrill the zested lime halves on the cut side until griddle lines appear - it should take 2-3 minutes.
• Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.

SIDELINE SALMON (CARIBBEAN JERK SALMON)

Steps:

• Add all of the sauce ingredients to bowl. Mash to combine and crush the ingredients into a marinade. Let stand for 25 minutes.
• Preheat a grill to medium, and the coals have a light grey ash color. Cook low and slow.
• Put the salmon fillet on the grill, skin side down. Spread the jerk sauce over the fillet and grill for approximately 15 minutes, depending on the heat. Flip the fillet, remove the skin, then spread it with jerk sauce. Let it grill for an additional 15 minutes. Flip the salmon 1 more time to seal in the flavors. Remove the salmon from the grill to a serving platter and serve.

CARIBBEAN ÑOQUI WITH SALTED FISH GUISADO CRIOLLO

Steps:

• For the salted fish guisado criollo: Rinse exterior salt off the fish. Soak the fish in a large bowl of water for 24 hours, changing the water 3 times. Drain the fish, remove any bones and set aside (see Cook's Note).
• Heat the oil in a medium Dutch oven or other heavy-bottomed pot over medium heat. Then add the onion and cook, stirring, until softened and translucent, about 3 minutes. Add the adobo, oregano and black pepper and toss with the onions. Add the bell peppers, cover and cook just until softened, 3 to 4 minutes. Add the garlic paste, tomato sauce and vegetable broth. Cover and cook until the vegetables soften and absorb flavor from the broth, 3 to 4 minutes. Add the fish and nestle into the guisado. Decrease the heat to low, cover and cook until the fish is completely coated with the guisado and heated through, 3 to 5 minutes. Flake the fish with a fork to incorporate it into the guisado without completely breaking apart the fish. Taste and season with salt, if necessary. Add the thyme, scallions and cilantro. Keep warm while you make the ñoqui.
• For the sweet plantain ñoqui: Bring a large pot with enough water to cover the plantains to a boil. Add the plantains, cover and cook over medium heat until fork tender but not falling apart, 20 to 25 minutes. Remove the plantains to a wire rack to cool for 3 to 4 minutes. Halve each plantain lengthwise and, using a 1/4 teaspoon measure or small spoon, scoop out the seeds as best you can and discard them.
• Place the plantains, 3 tablespoons of the butter, the egg yolks, brown sugar, nutmeg, lemon zest and salt in a food processor. Pulse until thoroughly combined. Add 1/2 cup of the flour and process until a very loose but sticky dough forms. Transfer to a heavily floured work surface. If the dough feels too loose, fold in 1 to 2 more tablespoons of flour.
• Divide the dough into 1-tablespoon portions. Flour your hands or gloves and shape each portion into a ball. Place the remaining 1/2 cup flour in a small bowl, for dredging the ñoqui. Toss and roll each ball in the flour, shaking off the excess, then transfer to a wire rack set over a baking sheet.
• Fill the large pot with 2 quarts water and bring to a boil. Cook half of the ñoqui, stirring gently once added, until they float, 2 to 3 minutes. Transfer to the wire rack with a slotted spoon and let drain for about 1 minute. Repeat with the remaining ñoqui.
• Meanwhile, melt the remaining 2 tablespoons butter in a medium to large sauté pan over low to medium heat. Add the first batch of boiled ñoqui and cook until browned and seared, lowering the heat as needed to avoid burning, about 2 minutes per side. Repeat with the second batch of boiled ñoqui.
• For serving: Nestle some of the ñoqui with its brown butter sauce into a bowl of salted fish guisado criollo. Sprinkle with some of the zest and drizzle with your favorite hot sauce, if you like it spicy!