Ms. Elsie's Caribbean's St. Maarten Creole Salmon with Sweet Potato Hash

By

Ms. Elsie's Caribbean Bed & Breakfast
Charlotte, NC
704-365-5189
mselsies.com

Optional: For extra zesty salmon, rub 2t of Tabasco sauce or Jamaican Pickapeppa sauce & 2t of Scotch bonnet pepper sauce on both sides of the fish. You can find the latter two @ amazon.com

Per serving: 456 cal, 37g carbs, 63mg chol, 23g fat, 26g protein, 803mg sodium

Health note: Most of the fat in the dish is from the salmon & is heart-healthy.

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  • 4
  • 55 mins
  • 120 mins

Ingredients

  • Salmon:
  • 4 quarter-pound salmon fillets
  • Juice from one lime
  • 1/4 t EVOO
  • 1/2 t brown sugar
  • 1/4 c red onion, diced
  • 1/4 c red pepper, diced
  • 1/4 c yellow pepper, diced
  • 1/4 c fresh parsley, chopped
  • Rub:
  • 1/2 t chili powder
  • 1/2 t cumin
  • 1/2 t garlic powder
  • 1/2 t Adobo
  • Sweet Potato Hash:
  • 1 lb sweet potatoes, diced
  • 1.5 t Adobo
  • 1 t dried parsley
  • 1 t brown sugar
  • 1 t paprika
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t black pepper
  • 1/2 t butter
  • 1/4 c Vidalia onion
  • 1/4 c red pepper
  • 1/4 c green pepper
  • Plaintains:
  • 2 T vegetable oil
  • 1 ripe plaintain, cut into 1/2" slices

Preparation

Step 1

Salmon:
1. Wash salmon in warm water, then place in a medium-sized bowl.
2. Pour lime juice over salmon & let sit in the juice for 10 min before rinsing w/cold water.
3. In a small bowl, mix spices for the rub.
4. Apply rub on both sides of the salmon.
5. Put salmon in a medium-size bowl.
6. Place in refrigerator to marinate for 30 minutes.
7. Preheat oven to 350F.
8. On stove top, in a cast-iron skillet at med-high heat, about 5 minutes.
9. Lower heat, stir in peppers, letting them simmer for 10 min.
10. Put skillet w/salmon in the oven.
11. Bake for 10 minutes.
12. Remove, cool & plate w/peppers & parsley.

Sweet Potato Hash:
1. Mix potatoes in Adobo, parsley, brown sugar, paprika, cinnamon, nutmeg, and black pepper.
2. Allow mixture to sit for 15 min.
3. In a skillet on med heat, melt butter, then add onion and both red & green peppers.
4. Stir in sweet potatoes.
5. Saute, then cover, tossing occasionally over low heat until potatoes are fully cooked.

Plaintains:
1. In another skillet, heat oil over med-high heat.
2. Drop in plaintains, frying to light brown color.
3. Remove from oil & dry on plate covered w/paper towel.

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