A Jamaican inspired brown stewed salmon recipe cooked in fresh veggies, deep rich flavors, and flavor brown gravy
- 3 table spoons olive oil
- 4 salmon filets ( or any other fish)
- 1 teaspoon fish seasoning (per filet)
- 1 sweet red pepper, sliced
- 1 sweet yellow pepper, sliced
- 1 white onion, sliced
- 2 cloves garlic, minced
- 1 cup water
- 1/3 cup ketchup
- 1 tablespoon browning sauce
- 1 teaspoon hot pepper sauce or 1 scotch bonnet pepper
- 2 sprigs fresh thyme
- Using a large pan or skillet, heat the oil over medium high heat. While the oil is heating up, season the salmon with salt, pepper, and fish seasoning. Also make sure your peppers and onions are sliced. Once the oil is hot place the salmon in the pan and brown for 2 minutes on each side then remove from the pan. The salmon won’t be fully cooked and that’s okay.
- Once you have removed the salmon from the pan, add the peppers and onions to the pan and sauté on medium heat until the veggies are tender and fragrant. Add a pinch of salt and pepper to the veggies as they cook. Once the veggies start to get tender add in the garlic and fresh thyme.
- In a bowl stir together the water, ketchup, browning sauce, and hot pepper sauce (if using) and stir together. Once the veggies are tender, pour the browning mixture into the pan and whisk everything together so that the ketchup is fully incorporated. If you’re using a scotch bonnet pepper, add it to the pan and let it cook in the gravy (do not cut the pepper open, add it whole).
- Once the gravy comes to a boil, reduce the heat and add the salmon back into the pan. Spoon the gravy over the salmon and let it cook for another 5-7 minutes or until the salmon is done. Serve with rice and enjoy!
Keywords: Brown Stew Salmon, How to make brown stew salmon