Description
Brown Stew Salmon is a flavorful Caribbean main course featuring tender salmon fillets simmered in a rich, aromatic brown stew sauce made with fresh vegetables, spices, and a hint of heat from Scotch bonnet pepper. This dish offers a perfect balance of savory, spicy, and tangy flavors that brings a taste of Jamaica to your table.
Ingredients
Scale
Salmon and Marinade
- 4 salmon fillets about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Stew Sauce
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 small bell pepper, sliced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 medium tomato, chopped
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon allspice
- 1 cup chicken or vegetable broth
- 1 Scotch bonnet pepper, whole (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Marinate the Salmon: Season the salmon fillets evenly with salt, black pepper, paprika, soy sauce, and lime juice. Allow the fish to marinate for 10 to 15 minutes so the flavors can infuse.
- Sear the Salmon: Heat vegetable oil in a large skillet over medium heat. Place the salmon fillets in the skillet and sear for 3 to 4 minutes on each side until the salmon develops a light brown crust. Remove the salmon from the skillet and set aside temporarily.
- Sauté Vegetables: In the same skillet, add the sliced onion and bell pepper and sauté until softened and fragrant. Then add the minced garlic, chopped green onions, and chopped tomato, cooking for an additional 2 minutes.
- Build the Sauce: Stir in tomato paste, brown sugar, dried thyme, and allspice. Cook the mixture for about 1 minute to toast the spices and blend the flavors.
- Simmer the Stew: Pour in the chicken or vegetable broth and add a whole Scotch bonnet pepper if you want to add heat. Let the sauce simmer gently for about 5 minutes until it thickens slightly.
- Cook the Salmon in Sauce: Return the seared salmon fillets to the skillet, spoon some sauce over them, then cover and simmer on low heat for 5 to 7 minutes until the salmon is fully cooked through and tender.
- Garnish and Serve: Remove from heat, discard the whole Scotch bonnet pepper if used, garnish with fresh chopped parsley, and serve warm with your preferred side dishes.
Notes
- For a deeper color and richer flavor, add 1 teaspoon of browning sauce to the stew while simmering.
- Scotch bonnet peppers are extremely spicy; adding them whole allows for heat without overwhelming the dish.
- Adjust the number of Scotch bonnet peppers according to your spice tolerance, or omit to reduce heat.
- This dish pairs well with rice and peas, fried plantains, or steamed vegetables.
