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Saturday 13 August 2016

Jamaican Salmon Parcels with Coconut Cream

Made with Scotch Bonnet chillies and warming ginger, these flavourful parcels really bring the heat ... but if spice isn't your thing, swap in capers, garlic or a splash of soy sauce.

Serves Four
1 tbsp vegetable oil
1 onion, diced
1 red pepper, sliced
1 yellow pepper, sliced
1 scotch bonnet chilli
1 tbsp finely grated ginger
2 cloves garlic, crushed
½ tbsp finely chopped thyme leaves
½ tsp ground allspice
250ml coconut cream
Juice of half a lime
1 tbsp soft light brown sugar
4 salmon fillets

1. Heat the oil in a pan over a medium heat, then add the onion and cook for 5 minutes. Add the peppers and cook for 5-8 minutes until softened. Add the chilli, ginger, garlic, thyme and allspice and cook for 2 minutes. Add the coconut cream with a splash of water to loosen it slightly and simmer for 2 minutes. Remove from the heat and add the lime juice and sugar, then season to taste.
2. Make four packages by laying out a large sheet of tin foil with a sheet of greaseproof paper on top of it (you might need to trim this to make it roughly the same size as the foil). Place a salmon fillet on each, then slightly bring up the sides and divide the coconut sauce between each parcel. Scrunch the sides together to create a parcel, but leave enough space for the fish to steam.
3. Place each parcel on a hot barbecue or griddle pan for 8-10 minutes until the fish is just cooked through. Open the parcels and serve.

Each serving provides:
11.1g carbohydrate 3.0g fibre 26.3g protein 34.5g Fat

Original recipe idea here

Read more about "Scotch Bonnet Pepper - The Caribbean Chili Of Choice" here

... we bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy.

Please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Francisco Manuel Carrajola Oliveira said...

Tem um aspecto delicioso.
Um abra├žo e bom fim de semana.

Castles Crowns and Cottages said...

Hello Jan! This is "scrummy", as Mary Berry from the Great British Bake-Off would say! I love salmon and this looks like an easy recipe to make tonight!

Thank you kindly for coming to my blog and visiting Vicki's post. It is an honor.Enjoy your weekend!

DeniseinVA said...

Another delicious recipe Jan. Salmon is a favorite fish of mine.

baili said...

lemon and fish ahh so mouth watering thank you for sharing the pleasure dear

Jo said...

I'm not a lover of salmon but I must say that it looks very appetising.

TexWisGirl said...

sounds really yummy!

This N That said...

What a great idea..I would do the "cooler" version..

Cheryl said...

Love salmon.....looks like a recipe I would really enjoy.
Will try it in the week.

Crafty Green Poet said...

looks delicious!

eileeninmd said...

Hello, I love salmon. The recipe looks delicious. Happy weekend!

Tom said...

Sure looks good.

handmade by amalia said...

This looks AMAZING Jan, I like salmon as well.

Bob Bushell said...

Amazing Salmon, to eat, yum.