Island life is closely connected to the ocean as well as the land on so many levels. Like the fresh herbs,vegetables and fruits we’re blessed with, the Caribbean Sea is packed with some the most delicious fish and seafood known to man. However when it comes to Salmon, it was more of a Good Friday dish and usually the salmon came in the form of a can (or “tin salmon” as it’s known). But if you’ve ever had stewed or curry salmon (yes the same stuff from the can) done the Caribbean way.. lets just say you’ll be amazed! Living in North America means fresh salmon is readily available in most supermarkets, so this is one of my go-to recipes when Tehya (shes the only one who really deals with the fish and seafood) and I get a hankering for baked salmon.
* You will notice that this is isn’t necessarily a “Caribbean” recipe, but I thought I’d still share it so you have some variety in your fish recipes repertoire. If doing this recipe gluten free do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
2 salmon steaks
1/2 white onion (sliced)
1 cup chopped grape tomatoes
1 tablespoon chopped chives
2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 sprigs dill
4 slices lemon
* Parchment paper
In a small bowl place the chopped tomatoes, 1 tablespoon of olive oil, salt and black pepper and give it a good mix. Now tear off a large piece of parchment paper and in the middle drizzle on 1/2 the remaining olive oil, then layer on two lemon slices, a few onion rings and a sprig of dill. Place one of the salmon pieces on top of it and pour on 1/2 the tomato mixture we made.
Carefully wrap the fish as a package and try to seal it so the salmon steam cooks in its own juices and with the flavour ingredients we added to the parcel. If you want you can add additional black pepper and salt on top of the fish before sealing the parcels. Do the same of the next piece of salmon, then place them in an oven proof dish (you can add a bit of cooking spray or veg oil in the bottom of the dish)
Heat your oven to 375 F and place the dish on the middle rack. After about 15-18 minutes the salmon should be fully cooked (depending on how thick they are). Now you can personalize this by adding a bit of scotch bonnet pepper to give it a wicked kick and you certainly cook it longer if you so desire. But salmon (like all fish) can go dry and have a sort of cardboard texture if its overcooked.
There are so many flavors going on here in this simple baked salmon dish, I dare your kids and picky eaters not to enjoy this one. Well, unless they are Indy and Kieana who refuse to eat any fish but their grandmother’s fried King Fish, dipped in ketchup. They’ve been eating that ever since they could eat solids as toddlers.