Yahoo LifestyleSalmon St Jago de la Vega
This dish is named after the town of St. Jago de la Vega, or Spanish Town, which was the capital of Jamaica from the 16th to 19th centuries.
Serves 2
Ingredients:
2 salmon fillets
1/2 bottle Reggae Reggae Sauce or chilli barbecue sauce
4 tbsp vegetable oil
1/4 red pepper, finely chopped
1/4 green pepper, finely chopped
1/2 onion, finely chopped
1 spring onion, green end only, chopped
1 garlic clove, crushed
1 carrot, peeled and finely chopped
a few small broccoli florets
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Directions:
1. Put the salmon fillets in a large non-metallic dish, pour over the sauce and turn the fish until coated. Cover with clingfilm and leave to marinate in the refrigerator overnight.
2. Brush off the excess sauce and reserve. Heat the oil in a large frying pan, add the salmon and fry over a low heat on both sides for a few minutes. Remove the fish from the pan. Add the peppers, onion, spring onion, garlic and carrot to the pan with 200ml/7fl oz of water and mix in the reserved sauce.
3. Push the vegetables to the side and add the salmon to the centre of the pan. Cover and simmer gently for about 5 minutes, then add the broccoli and cook for a further 5 minutes until the vegetables are tender.
4. Serve.
