Green Sauce Salmon
I am a committed seafood lover. My love persists despite the notion I was a vegetarian for 20 years. Even maligned frog legs appeal greatly to me, surely they qualify as seafood, and really, they do taste like chicken. The Green Sauce Salmon occurred quite by accident one Friday evening. Reminiscent of the best fish ever – a whole Grouper smothered in garlic, ginger and scallions served on a boat in Kowloon Bay – you will be pleased.
Green Seasoning is the proper name of sauces of this variety throughout the English speaking Caribbean. According to my friend Shay who is of Bermudian descent, home cooks prepare the seasoning and then store the remains in a jar for up to three weeks. The variety I make is Jamaican in spirit because every household has their own unique variation. Nana is my paternal grandmother; her mother was born in Jamaica according to family lore. Recently uncovered Census records however reveal that Jemima was an infant living in 1854 Columbus, Mississippi. While enslaved people were frequently transported from the Caribbean to the United States, my research continues.
My paternal family were apparent followers of Marcus Garvey, the founder of Universal Negro Improvement Association and the African Communities League. Mr. Garvey “was a Jamaican-born black nationalist and leader of the Pan-Africanist movement.” Moving to West Africa is something I am still considering in the post Trump era. Post traumatic stress syndrome is a real phenomenon. How fitting I continue the same work my predecessors did but through food and culture. Elevating the benefits of the African Heritage Diet and how foods connect all Black people diaspora wide is vital. Make the Vegan Jollof Quinoa because it’s the ideal foil for the Green Sauce Salmon.
Green Sauce Salmon
- Paring Knife
- Cutting Board
- Food Processor
- Medium Frying Pan
- 2 4 oz. Wild Caught Salmon Fillet Skin on
- 5 tbsp Organic Toasted Sesame Oil
- 3 cloves Organic Garlic
- ¼ cup Organic Red Onion
- 1½ cup Organic Cilantro
- 1 tbsp Organic Fresh Ginger Root
- 1 tsp Organic Thyme
- ½ tsp Redmond's Real Salt
- ½ Lime, juiced
- Remove scales from salmon by gently scraping the skin using the paring knife. Rinse and pat skin side dry. Lightly salt salmon on the flesh side only.
- Add 2 Tbsp. of the sesame oil to the frying pan and turn to medium low heat.
- Once hot, add salmon with skin side down. Cook about 7 minutes or until skin is crisp then turn onto the flesh side and cook for another 5 to 7 minutes.
- While salmon is cooking or prior, place all remaining ingredients into the food processor and blend.
- Top the skin side of the salmon with the sauce while still in the frying pan.
- Serve immediately over quinoa or teff.