Brown Stew Salmon
Brown Stew Salmon are tender salmon fillets simmered in a rich, mouthwatering Caribbean-infused sauce enhanced with aromatics and spices. This flavourful fish stew entree is an easy weeknight dinner option that is ready in just 30 minutes.
Servings: 3 servings
Equipment
- Non-Stick Pan or Skillet to fry salmon fillets
- Fish Turner or Flipper for turning fish
- Wire Rack and Sheet Pan for draining oil from fish
- Splatter Screen to reduce oil splatter
Ingredients
Fish Seasoning
- 2 Salmon Fillets
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Seasoning Salt or All Purpose Seasoning
Brown Stew Salmon
- 1/4 Red Bell Peppers or any colour (green, yellow, orange), chopped or julienned
- 1/4 Green Bell Pepper or any colour (red, yellow, orange), chopped or julienned
- 1/2 med Onion chopped or julienned
- 2 cloves Garlic minced or finely chopped
- 2 sprigs Fresh Thyme roughly chopped
- 1/4 Scotch Bonnet Pepper more or less as desired
- 1/2 small Tomato chopped or julienned
- 1/4 cup Chicken Broth or vegetable broth or water
- 1 tbsp Hoisin Sauce or use (1 tsp brown sugar and 1 tsp browning)
- 1 tbsp Soy Sauce
- 2 tsp Brown Sugar
- 1 cup Neutral Cooking Oil for frying
Instructions
Prep Fish
- Rinse salmon fillets with lemon or lime and cold water then drain and pat dry with paper towel.
- Season both sides of the fish with salt, black pepper and seasoning salt, then set aside.
Brown Salmon
- Using a large, non-stick skillet, heat cooking oil over medium high heat. Add salmon fillets and fry for about 5-7 minutes on each side until golden and crisp. Do not flip until it can freely move. Remove fish from oil and place on wire rack to drain excess oil; set aside.
- Discard oil, leaving about 2 (two) tablespoon of oil in the skillet. Return to stove, and reduce heat to medium. Add onion, garlic, bell peppers, tomatoes, thyme, scotch bonnet pepper and sauté for a few minutes. Then add hoisin sauce, soy sauce, and broth or water.
- Return salmon to skillet and gently spoon sauce overtop the fillets. Increase heat to medium high and half cover skillet for about 2-3 minutes. Uncover and spoon the reduced sauce overtop salmon again, remove from heat, serve and enjoy!
Notes
Hoisin Sauce - if you do not have this on hand, you can use or use 1 tsp brown sugar and 1 tsp browning instead.
Frying Fish – do not flip your fish until it can freely move in the pan; this will ensure it stays whole and intact.
Don’t Over Fry – once the fish is cooked through (internal temp of 145° F) and has turned golden and crispy, carefully remove the fish from the oil and drain on a wire rack.
Steaming Time – steam your fish for 2 to 5 minutes over medium high heat covered, but no longer to ensure the fish doesn't get too soggy.
Amount of Liquid – you may want to add an additional tbsp or more of stock, depending on how much veggies you have and how firm/soft you want them. Adjust as needed.
Scotch Bonnet Pepper – if you prefer a slight heat, leave the pepper whole. If you prefer more spice, slice the pepper and remove the seeds,