Recipe: Salmon, Scotch Bonnet Peppers and Clementines


I don’t know quite what to call this, but I’m giving you a recipe for it! The sweet and spicy go well together.

Earlier in the year, I ran out of my freezer supply of thai chili peppers, and I just used up my stash of homemade canned jalepenos. I wont have any fresh peppers from my garden until later in the summer, and all I have left are scotch bonnets. I love spicy food, but I don’t tend to use these often because I find their flavour a bit tough to blend. I came up with this recipe by using similar recipes I found by googling, because I had some salmon in the freezer as well. I wasn’t entirely happy with anything I found, so I came up with this, and then decided to add some clementines to give it a bit of a unique flavour at the last minute.

sooo, without further ado, here is the recipe. I’ve even converted the metric for you, because I know how much of a pain this is to do when you’re grocery shopping or in the middle of cooking.

Salmon and Scotch Bonnet Peppers in a Dijon Cilantro Sauce Topped With Clementines
-2 raw salmon filets, approximately 8-9 ounces/250 g total (this doesn’t have to be exact)
-1/2 cup/125 mL white wine
-2 tbsp dijon mustard
-3 tbsp lemon juice
-2 tbsp olive oil
-1 scotch bonnet pepper*
-1 small onion
-2 cloves garlic
-2 tbsp dried cilantro/coriander leaves (US/UK)
-salt and pepper to taste
-2 clementine/satsuma/mandarine oranges, separated and chopped in half.

Blend together wine, mustard, lemon juice and olive oil. Cube the fish and stir into the mixture, and let marinate for a few hours to overnight (if you’re doing this overnight, make sure you refrigerate it!)
Heat up a frying pan on medium-low heat (you don’t want it too hot), then put the fish in with the marinade. Cook until the fish is mostly done, then add the pepper, onion and garlic. Stir continuously until the onion is mostly cooked through, then add cilantro, salt and pepper. If you find it’s getting a bit dry and the sauce gets thick a bit early, you can add a bit more lemon juice and/or wine. Stir until ingredients are thoroughly cooked and flavours are blended (you can do a little taste test for this) then remove from heat. Serve on corn bread (this is what I did), polenta or rice. Top with the clementine. In summer you could also top it with a bit of fresh cilantro to garnish. Enjoy!

Makes approximately 2 servings. Warning, it IS fairly spicy.

*Scotch bonnets are very spicy peppers. If you’re sensitive to spice, you might want to chop them with latex gloves and remove the seeds. If you’re like me and have a freakish tolerance to spice, add 2 (I used 1 and half) and even keep the seeds in. If it’s the first time you’re cooking with scotch bonnets, you may want to take it easy and just add 1.

If you’re in Berlin, you can get scotch bonnets in the freezer section of many Asian food markets. I grow my own on my balcony.

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