This stewed salmon recipe is spicy and uses so many of this week’s basket items. Feel free to improvise and add anything that you think would be tasty!
- 1 pound salmon fillets
- 1/2 lemon
- 2 jalapeno peppers
- 2 bell pepper, cut into strips
- 1 small tomato, halved and cut into very thin slices
- 3-4 garlic cloves, cut into very small chunks (or use garlic scapes!)
- 1/4 cup olive oil
- 1/8 tsp Turmeric
- 1 tsp smoked paprika
- 1/2 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 2 Pequín chilies(optional) these are small, hot, dried red chili peppers
- Salt and pepper to taste
- Place the salmon fillets in a bowl and squeeze over the juice of half a lemon. Generously coat with kosher salt and a few large spoonfuls of sugar. Cover the fish halfway with cold water, and let it sit for 10 minutes.
- Meanwhile, place the stovetop grill over a flame to heat up, and grill the jalapeño peppers. Check them every few minutes, and when one side is nice and black, turn them until charred all the way around. Remove from the heat, place on a cutting board, and peel off the charred skin. You don't have to remove every little bit- little pieces of charred bits add lots of flavour to the fish!
- Chop up the flesh of the jalapeños and place them in a large bowl. After 10 minutes, remove the salmon from the brine and pat dry.
- To the bowl with the jalapeno, add salmon fillets, pepper and tomato, garlic, oil, and all the spices and herbs BESIDES olive oil. Mix everything with your hands until the fish and veggies are coated evenly in spices. Transfer everything to a baking dish, cover the fish with a piece of parchment paper, and then with aluminium foil.
- Bake for 20 minutes at 350 F/ 175 C.
- Remove the fish from the oven, drizzle lightly with olive oil, and return, uncovered, to the oven for another 5 minutes. Enjoy!