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Jerk Salmon Roti with Hot Pepper Pickle
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Jerk Salmon Roti with Hot Pepper Pickle

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Indulge in a Caribbean-inspired dish featuring jerk seasoned salmon fillet, wrapped in a warm and flaky roti, accompanied by a tangy and spicy hot pepper pickle. The combination of flavors and textures will transport you to the tropical islands. The jerk seasoning, made with a blend of spices such as allspice, thyme, and scotch bonnet peppers, adds a bold and aromatic flavor to the salmon. The roti, made from a simple dough of flour, water, and salt, provides a soft and slightly crispy base for the filling. The hot pepper pickle, made with sliced scotch bonnet peppers, onions, and a hint of vinegar, adds a tangy and spicy kick to the dish.

Time Cook
30
Level
Intermediate
Calories
420
Allergens
Fish, Gluten, Sulfites

Ingredients

4 pieces
Salmon fillet
180 Calories
2 tbsp
Jerk seasoning
10 Calories
2 cups
Flour
100 Calories
1 cup
Water
0 Calories
1 tsp
Salt
0 Calories
2 pieces
Scotch bonnet peppers
10 Calories
1 piece
Onions
40 Calories
1 tbsp
Vinegar
5 Calories
1/4 cup
Cilantro
20 Calories

Step-by-Step Instructions

1
In a small bowl, mix together the jerk seasoning, salt, and scotch bonnet peppers to make the jerk seasoning blend.
2
Season the salmon fillet with the jerk seasoning blend, making sure to coat it evenly.
3
Heat a large skillet over medium-high heat and add a small amount of oil. Sear the salmon fillet for 3-4 minutes on each side, or until cooked through.
4
In a separate bowl, mix together the flour, water, and salt to make the roti dough. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5
Divide the dough into 4 equal pieces and roll out each piece into a thin circle.
6
Place a piece of cooked salmon in the center of each roti circle, and top with a spoonful of hot pepper pickle.
7
Fold the roti over the filling and press the edges together to seal the roti.
8
Heat a large skillet over medium heat and cook the roti for 2-3 minutes on each side, or until golden brown and crispy.

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