After posting the recipe video for this on the Cooking Channel, I got an email from a viewer saying “that’s nothing but saltfish buljol”. Let’s look at this comment for a brief minute before we get to the actual recipe. NO Absolutely NOT! Yes, there are ingredients in this recipe which may mimic our beloved saltifsh buljol, but when I think buljol I want the key ingredient or ‘star’ of the show to be salted fish. In a good saltfish buljol the salad itself is built around the salted fish, as you want that to shine through. In my recipe below you’ll notice that the salted fish is simply used for additional texture and flavor.
3 medium sized cucumbers
1 tablespoon chopped parsley
1 tablespoon olive oil
2 birds eye peppers
1/4 cup sliced red onions
2 cups cherry tomatoes (or any tomato you have)
1/2 cup prepared salted cod
pinch fresh ground black pepper
Remember to go through the entire list of ingredients if doing this recipe according to a gluten free diet.
To learn how to prepare salted fish (like salted cod) for use, watch this video: How To Prepare Saltfish.
This is so easy you’ll wonder why you’ve never made this before. Basically all you have to do is wash, peel and chop the vegetables. Then assemble in a bowl, top with the olive oil and lemon juice and toss. You’ll notice that I didn’t use any salt as the residual salt from teh saltfish will be enough to balance things.
1. If you’re concerned about the raw heat of the peppers, do not use as much as I did and try not to use any seeds. This is where most of that heat resides.
2. To make this vegetarian leave out the salted fish, but remember to add some sea salt (according to your taste).
3. Can be made a couple hours in advance if you’re having guests over and need time to focus on other dishes.
Fresh ingredients from my garden… can’t tell you how much I loved this salad, especially since it was the reward for my work earlier in the spring. This salad has that true Caribbean vibe and is enough for about 6 people as a starter.