Sticky Caribbean Salmon

My recent decision to backpack Nicaragua this summer, got me inspired to make some Caribbean inspired food. Monday morning I woke up early had a hot coffee and headed down to Billingsgate Seafood Market, The place has been around for ages, If your looking for fresh seafood in Calgary make the trip you wont be disappointed. I found a beautiful thick piece of Atlantic Salmon. I wanted something about an inch thick because when I grill fish, I prefer to use skewers and 1 inch pieces are more manageable. After the fish market it was off to Sunterra Market to get ingredients for the Beans. This marinade is great for fish, chicken and pork but would also be great on a flank steak.

for the marinade you need.

5 tbsp white vinegar
2 tbsp fresh grated ginger (wash it then you don't have to peel it)
3 tbsp grated or chopped fresh garlic
2 red Chili peppers thinly sliced (I take the seeds out by cutting the stem off then rolling the pepper between my fingers)

2 or 3 tbsp of fresh thyme
1 tsp salt (I use Pink Himalayan salt because it has 84 minerals and trace elements. table salt is refined and void of nutrients)
1 tsp all spice
1 tsp paprika
1/2 tsp cinnamon
2 tbsp Molasses (I use Organic Blackstrap Molasses because again it is a good source of vitamins and minerals)
1/2 tsp Angostura® aromatic bitters
1 tbsp Cointreau
Juice of 1 lime

1.5 lb Atlantic Salmon or whatever variety of salmon you can find

In a bowl combine all ingredients. allow to sit for 10 minutes to let the flavor mingle.

cut your salmon into 1 to 1.5 inch cubes add your marinade. let the salmon marinade for at least 1 hour but preferably over night. using a brush or spoon baste the salmon as it cooks. make sure to heat the grill and clean it well then turn it off use some cooking spray or some papertowl with oil on it to lube up your grill then turn the heat back on and add the fish. this will prevent your fish from sticking to the grill. cook until fish flakes. serve with lemon wedge and coconut refried beans

Serve with kicked up Coconut Caribbean Beans
and My Easy Pan Bread

Easy Pan Bread

This is my go to pan bread. I use it like naan it doesn't take long and is great to scoop up curries, beans or use in place of Greek pita.

My recipe

1/2 cup warm water
1 tsp yeast
1 tsp honey or sugar
1 tbsp olive oil
1 cup white all purpose flour

The how to

add your honey or sugar to the warm water allow it to sit until the yeast begins to fluff up. add the oil and give it a good stir then add your flour and stir until combined. flour your counter and kneed the dough for a couple min until its smooth. flour well and put back in the bowl. cover and allow the dough to rise in a warm place until its about double the size. put back on floured surface and cut into 4 pieces flatten with your hand. heat a pan on high about 8 out of 10 on your stove knob place the bread in the pan until it turns brown then flip and cook other side. brush with butter if you like and enjoy.

Coconut Caribbean Beans

Delicous for breakfast with a runny egg and tortillas or as a side dish these beans have a spicy kick and an island flavour.

youre gonna need

1 onion roughly chopped
2 pablano peppers cut into 1 inch pieces
2 cloves garlic chopped
1 can black beans (put the beans in a strainer and wash with cold water to remove the thick liquid they are in)
1 cup fresh frozen or canned corn (fresh is always best)
1/2 cup coconut milk
1 tbsp paprika
2 tbsp cumin
1 tsp black pepper
2 tsp salt or to taste
2 tbsp butter
1/2 cup water

to a pot or deep pan on medium high heat add 2 tbsp butter, when the butter is melted add your onions and cook until clear or a bit brown add your peppers, garlic and corn and cook for 30 seconds make sure to stir so nothing burns on the bottom. add the beans, coconut milk, paprika, cumin, pepper and salt. add the 1/2 cup water. turn the mixture down to medium low cover and allow it to simmer for 20 min stiring as needed. remove the lid and allow the beans to cook until they become sticky and there is not much liquid left. serve with cheese on top.