Editorial sample recipeJamaicanintermediateHalalGluten-FreeDairy-Free

Jamaican Escovitch Salmon With Spiced Pickled Vegetables

Name: Jamaican Escovitch Salmon With Spiced Pickled Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 600 g salmon fillets, skin-on, cut into 4 portions; 2 tbsp coconut oil; 1 large red onion, thinly sliced into rings; 1 medium red bell pepper, julienned; 1 medium carrot, peeled and cut into matchsticks; 1 whole scotch bonnet pepper, seeded and finely sliced; 0.5 tsp ground allspice; 0.5 cup white distilled vinegar

Crispy pan-seared salmon fillets served under a quick pickled pickle sauce of julienned peppers, onions, ground allspice, and scotch bonnet.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Escovitch Pickling

Pouring hot vinegar infused with allspice and chiles over flash-cooked vegetables to create a sharp, spicy pickle topping for fried fish.

Instructions

Step 1: Pat the salmon fillets thoroughly dry with paper towels and season all sides with sea salt, black pepper, and half of the ground allspice.
Step 2: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat until shimmeringly hot.

Step 3: 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.

Step 4: Add the remaining tablespoon of coconut oil to the same skillet over medium heat.

Step 5: 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.

Step 6: 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.

Cooking tips

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.

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