This Run Down recipe has traditional flavors of thyme, coconut milk and scotch bonnet peppers. Serve this along with fresh plantains or rice and peas.
2 lbs of salmon fillets
¼ cup of fresh lime juice
3 cups of Jamaican coconut milk
1 large red onion, diced
3 cloves of fresh garlic, sliced
1 scotch bonnet pepper or habanero pepper, seeded and minced
2 15 ounce cans of diced tomatoes, drained
1 and ½ teaspoons of fresh thyme
1 tablespoon of white wine vinegar
Kosher salt and pepper to taste
In a glass bowl, pour the lime juice over the salmon fillets. Set aside.
In a large pan over medium heat, pour in the coconut milk and cook for about five to six minutes. Add in the garlic, red onion and hot pepper. Cook until the vegetables become almost translucent in about five minutes, Stir in the drained diced tomatoes, thyme, vinegar and salt and pepper,
Add the salmon fillets and cover the pan. Cook the fish in the creamy mixture until it is thoroughly cooked in about 10-15 minutes. Serve warm.
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