Salmon - Caribbean style
As said before, I know , salmon are not swimming around St. Marten, but I love this taste combination.
- rice, about 4 cups
- 4 files of salmon, preferably wild-caught
- mushrooms, I prefer cremini - 1/3 pound
- red bell pepper - 4 small ones or one large one
- 1 can of diced pineapple (even better a fresh one) you can also use a fresh mango, if they are in season and look good.
- oil - I prefer virgin cold-pressed coconut oil as it is very healthy and can be used at high heat. The virgin coconut oil has a light taste of coconut
- garlic - red pepper flakes - ground black pepper - curry powder- salt
- coconut flakes
- Peel the garlic and cut it in half and take the green inner part out, it tastes bitter. Either use a garlic press or
- cut it with the knife into small pieces.
- Clean and cut the bell pepper(s) into small pieces.
- Clean and cut the mushrooms into slices
- Cook the rice.
- Use a large non-stick sauce pan and preheat it with the virgin coconut oil and the garlic. (As I told you before, be flexible. If you do not have or you do not want coconut oil, use canola oil or vegetable oil instead.
- When the oil gets hot add the fish filets.
- Also add the sliced mushrooms/bell peppers and the red pepper flakes. Be careful if the red pepper flakes are really hot. I like to use the ones I bought at Costco, they are mild and they are easier to use, one flake more is not ruining the food. Also add the salt and the ground black pepper.
- Keep on stirring the vegetables from time to time. Check for the salmon, if one side looks done, turn it carefully.
- When the salmon and the mushrooms look nearly done, add the diced pineapple and the sauce. If you are not adding a can of pineapple with the sauce, but fresh fruit, I recommend to add some orange juice or white wine to make the salmon more tender.
- Add some curry powder as per taste
- Take a second pan. Add virgin coconut oil and the cooked rice.
- Add coconut flakes
- If you do not like any of the ingredients, or you do not have one, substitute it with something similar. Be CREATIVE.
If possible and you can get it at a decent price, buy wild-cought salmon. I bought mine at Costco, they have the farm-raised salmon as frozen filets and for about a dollar more, they have wild salmon from Alaska.
As I told you during the demonstration, I use coconut oil for most of my cooking as it can stand high heat (other than virgin olive oil) and it is a healthy oil. I buy my oil from Tropical Traditions.
© 2010 by Christian Bellingrath. All rights reserved.