STEW SALMON IN SAUCE || HOW TO MAKE FISH|| SALMON AND GRITS CARIBBEAN STYLE

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is often less expensive and widely available.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Chop up onions and bell peppers in different colors.

Remove skin from salmon and wash with cold water.

Cut salmon into desired pieces.

Squeeze juice of one lemon on both sides of the salmon.

Rub olive oil on both sides of the salmon.

Season salmon with one tablespoon of a piece on each side.

Mix in half a cube of Maggie chicken flavored bouillon with the salmon.

Add one or two drops of colossal sauce on each salmon piece (optional).

Heat one tablespoon of olive oil in a large frying pan.

Add one tablespoon of a piece to the pan and mix.

Add one tablespoon of tomato paste and mix until dissolved.

Pour in one cup of water and mix well.

Add tied parsley and thyme to the pan.

Add the other half of the Maggie chicken flavored bouillon.

Add half a donut pepper cut in half for spice.

Add a little bit of the chopped bell peppers and onions to the pan.

Mix everything together and add another half cup of water if desired.

Place the salmon in the pan and let it cook for about five minutes on one side.

Flip the salmon and let the other side cook.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens