Caribbean Salmon and Rice |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This recipe comes from the blog Caribbean Pot - it uses canned salmon and is a quick fix for lunch or a weeknight dinner. Ingredients:
1 (7 1/2 ounce) can salmon |
1 dash salt |
1 dash black pepper |
1 medium tomato |
1 clove garlic |
1 medium onion |
1 teaspoon ketchup |
1 green onion (scallion) |
hot pepper (optional) |
3 sprigs cilantro |
Directions:
1. Open the can of salmon and place in a pan over medium heat.
2. With a spoon or fork, break the salmon chunk in pieces (try not to crush).
3. Wash and slice the tomato, green onion, cilantro, garlic and onion. All the ingredients should now be added to the pot with the salmon chunks.
4. Gently stir everything together, including the ketchup, black pepper and salt. I usually don’t use salt, but I’m sure you may like it with a bit of salt. Remember, you can add salt last if it’s required also.
5. Cover and let simmer for about 5 minutes, or until all the ingredients get a chance to add their touch to the dish.
6. Serve over rice or with bread.
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