JAMAICAN SALMON WITH COCONUT CREAM SAUCE
We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.
Nutrition Facts : Calories 497 calories, Fat 34g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 30g protein.
CARIBBEAN-STYLE FRIED SALMON FRITTERS
Adapted from fried Caribbean accras, which are made from salted cod. A recipe that my dad used to make on the occasional Sunday. I didn't have salted cod, so I substituted canned sockeye salmon and it turned out awesome.
Provided by Andy A
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Mix flour, parsley, baking powder, salt, thyme, and cumin together in a large bowl. Add chopped onion and jalapeno pepper; mix again. Add eggs and salmon; mash salmon and mix until combined. Add water and stir into a very thick batter.
- Heat 1/4 inch oil in a frying pan just below the medium heat setting. Scoop up 1 tablespoon batter per fritter; drop carefully into the hot oil in batches of 3. Fry until golden brown, 3 to 5 minutes per side. Transfer to a dish lined with paper towels to drain. Repeat with remaining batter for about 16 fritters in total.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 23.8 g, Cholesterol 91.9 mg, Fat 10 g, Fiber 4 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 805.3 mg, Sugar 0.9 g
CARIBBEAN SALMON
Make and share this Caribbean Salmon recipe from Food.com.
Provided by hectorthebat
Categories Caribbean
Time 48m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 446.5, Fat 17.5, SaturatedFat 3, Cholesterol 146.3, Sodium 239.4, Carbohydrate 4.1, Fiber 1, Sugar 0.6, Protein 65.5
SIDELINE SALMON (CARIBBEAN JERK SALMON)
Provided by Food Network
Time 1h20m
Yield 6 to 10 servings
Number Of Ingredients 20
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 SALMON WITH MANGO-VEGGIE SALSA AND GUAVA BARBECUE SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise, transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together.
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
GRILLED CARIBBEAN SALMON PACKS
The tropics are as close as your backyard when you grill this meal-in-one.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
- In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions. Place 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.
- Fold foil over salmon and rice mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 12 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
Nutrition Facts : Calories 530, Carbohydrate 67 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 18 g, TransFat 0 g
CARIBBEAN SALMON AND RICE
This recipe comes from the blog Caribbean Pot - it uses canned salmon and is a quick fix for lunch or a weeknight dinner.
Provided by Pinay0618
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 207.8, Fat 4, SaturatedFat 0.7, Cholesterol 55.2, Sodium 188.7, Carbohydrate 19.2, Fiber 2.5, Sugar 5, Protein 24.4
SALMON WITH CARIBBEAN SALSA
Salmon fillets smothered in tropical fruit salsa make an elegant main dish recipe. The cinnamon-spiced seasoning is a wonderful complement to grilled chicken, too.-Mary Jane Jones, Williamstown, WV
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (5 cups salsa).
Number Of Ingredients 20
Steps:
- Combine the seasoning ingredients. Place fillet in a greased 15x10x1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.) Drizzle salmon with oil. Cover and refrigerate for at least 2 hours., Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl. Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours., Bake salmon at 350° until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.
Nutrition Facts : Calories 402 calories, Fat 23g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 473mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein.
JERK SALMON
My jerk salmon recipe is so delicious and savory, it is guaranteed to take your palates on a Caribbean vacation! Serve with salad or white rice, but honestly this jerk salmon recipe is so delicious it could be served with anything, or even eaten alone. Margaritas, anyone?
Provided by Cooking With Tammy
Categories World Cuisine Recipes Latin American Caribbean
Time 48m
Yield 4
Number Of Ingredients 12
Steps:
- Place salmon in a large bowl with ice cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
- Rinse salmon in ice cold water and lemon juice. Pat dry with a paper towel.
- Preheat oven to 325 degrees F (165 degrees C).
- Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
- Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
- Heat oil in an ovensafe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
- Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.6 g, Cholesterol 41.7 mg, Fat 15.4 g, Fiber 5 g, Protein 18.2 g, SaturatedFat 2.8 g, Sodium 444.3 mg, Sugar 5.3 g
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