Jamaican · intermediate
Jamaican Escovitch Salmon With Spiced Pickled Vegetables
Crispy pan-seared salmon fillets served under a quick pickled pickle sauce of julienned peppers, onions, ground allspice, and scotch bonnet.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the salmon fillets thoroughly dry with paper towels and season all sides with sea salt, black pepper, and half of the ground allspice.
- 02
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat until shimmeringly hot.
- 03
Place salmon skin-side down in the hot skillet and press gently for 10 seconds. Sear for 4 minutes until skin is golden and crispy, then flip and cook for another 2 to 3 minutes until cooked through. Transfer to a warm platter.
- 04
Add the remaining tablespoon of coconut oil to the same skillet over medium heat.
- 05
Add sliced red onion, bell pepper, carrot, scotch bonnet pepper, remaining allspice, and a pinch of salt. Sauté for 3 minutes until vegetables soften slightly while retaining crispness.
- 06
Pour in white distilled vinegar, bring to a rapid boil for 1 minute to release aromas, then spoon hot pickled vegetables and tangy liquid generously over the seared salmon fillets.
A LITTLE KITCHEN KNOW-HOW
Escovitch Pickling
Pouring hot vinegar infused with allspice and chiles over flash-cooked vegetables to create a sharp, spicy pickle topping for fried fish.
Notes from the kitchen
- Wear gloves when handling scotch bonnet pepper to protect your skin and eyes.
- Preparing the pickled escovitch sauce a few hours in advance enhances the tangy spiced flavor.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.