Caribbean Salmon And Rice Recipes

CARIBBEAN SALMON AND RICE

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.

TROPICAL SALMON

Steps:

• Prepare rice according to package instructions, adding dried fruit halfway through the cooking time. Remove rice from heat. Stir in fruit mixture and nuts. Transfer rice to serving bowl.
• Meanwhile, in a small bowl, mix tartar sauce, sour cream, lime juice, mustard, and chives. Cover chive sauce and refrigerate.
• Preheat broiler. Divide salmon slices between 2 broiler-proof glass or ceramic plates, covering half of each of the plates. Place plates under broiler and cook until salmon is pale pink and flaky, watching salmon carefully so it does not overcook, about 1 minute. Using potholders, carefully remove hot plates. Spoon chive sauce on top of salmon and serve with rice. Garnish with fresh dill.

SALMON EGG-FRIED RICE

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

CARIBBEAN SALMON

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.