Caribbean Brown Stew Salmon

The aroma of cinnamon, thyme, and a hint of scotch bonnet fills my Texas kitchen, transporting me straight to the Caribbean. It might be a far cry from the Lone Star State, but this Caribbean Brown Stew Salmon is a dish my family begs for again and again. Even my picky eaters gobble it up, and that, y’all, is a victory. I’ve made this at least a dozen times, tweaking it until it’s just right. You’re about to get a flavorful, easy weeknight meal that’ll have everyone asking for seconds.

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and packed with flavor. This Caribbean Brown Stew Salmon checks all the boxes. It’s become a regular in our dinner rotation because:

• It’s fast: From prep to plate, you’re looking at about 30 minutes.
• It’s family-friendly: The subtle sweetness and warming spices appeal to kids without being too spicy (you control the heat!).
• It’s healthy: Salmon is a nutritional powerhouse, and this stew is loaded with veggies.

After plenty of testing, I’ve found the perfect balance of flavors and techniques to make this recipe a guaranteed success in your kitchen.

Ingredients

• 1.5 pounds salmon fillets, skin on or off, cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 scotch bonnet pepper, seeded and minced (optional, use with caution!)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• Salt and black pepper to taste
• 2 green onions, chopped, for garnish

Ingredient Notes

Let’s break down why these ingredients work so well together and what you can substitute if needed:

• Salmon: I prefer using wild-caught salmon if it’s available. It has a richer flavor and holds up well in the stew. However, any salmon will work.
• Scotch Bonnet Pepper: This pepper adds authentic Caribbean heat. Be very careful when handling it! Remove the seeds and membranes to reduce the spice level, or omit it entirely if you’re spice-averse. A small pinch of cayenne pepper can be a good substitute.
• Brown Sugar: The brown sugar adds a touch of sweetness that balances the savory spices and acidity of the tomatoes. You can use coconut sugar or maple syrup as a substitute.
• Kidney Beans: These add substance and a creamy texture to the stew. Feel free to swap them with other beans like butter beans or cannellini beans.

Step-by-Step Instructions

Here’s how to bring this Caribbean Brown Stew Salmon to life. Follow these steps and get ready for a flavorful adventure!

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic, bell peppers, and scotch bonnet pepper (if using) and cook for another 3-4 minutes until fragrant. The peppers should be slightly softened, and your kitchen will smell amazing!
2. Build the Stew Base: Pour in the diced tomatoes (undrained), kidney beans, and chicken broth. Stir in the brown sugar, soy sauce, dried thyme, allspice, and cinnamon. Season with salt and black pepper to taste. Bring the mixture to a simmer.
3. Simmer and Thicken: Reduce the heat to low, cover the pot, and let the stew simmer for 15 minutes, stirring occasionally. This allows the flavors to meld together beautifully and the sauce to thicken slightly. The simmering is key to developing depth.
4. Add the Salmon: Gently place the salmon pieces into the simmering stew. Spoon some of the sauce over the salmon to ensure it’s coated. Cover the pot again and cook for about 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time depends on the thickness of your salmon.
5. Serve: Ladle the Caribbean Brown Stew Salmon into bowls and garnish with chopped green onions. Serve it hot with rice, quinoa, or your favorite side.

Storage & Meal Prep

Here’s how to make the most of your delicious Caribbean Brown Stew Salmon:

• Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the stew gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave it in 30-second intervals.
• Make-Ahead: You can chop the vegetables and measure out the spices a day in advance. This will save you time during the busy week. The stew also tastes even better the next day as the flavors meld together!
• Batch Prep: Double or triple the recipe and freeze individual portions for easy weeknight meals.

Substitutions & Variations

Here are a few ways to customize this Caribbean Brown Stew Salmon to fit your dietary needs and preferences:

• Gluten-Free: This recipe is naturally gluten-free. Just double-check that your soy sauce is gluten-free (tamari is a great option).
• Dairy-Free: This recipe is naturally dairy-free.
• Spicier: If you like more heat, add more scotch bonnet pepper or a pinch of cayenne pepper. You could also add a splash of your favorite hot sauce at the end.
• Vegetarian: While I haven’t personally tested this, you could try replacing the salmon with firm tofu or hearty vegetables like sweet potatoes and chunks of butternut squash for a vegetarian option.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare some of the components in advance. Chop vegetables a day ahead and store them in the fridge. The flavors deepen overnight, making it even better for busy weeknights.

How do I know when the salmon is done?

The salmon is cooked through when it flakes easily with a fork. Be careful not to overcook it, as it can become dry.

What can I substitute for kidney beans?

You can use other beans like butter beans, cannellini beans, or even chickpeas.

Can I use a different type of fish?

Yes, you can substitute other firm, flaky white fish like cod or mahi-mahi. Adjust the cooking time accordingly.

Is this recipe kid-friendly?

Absolutely! My kids love this dish. Just be sure to control the amount of scotch bonnet pepper to adjust the spice level to their liking.

Serving Suggestions

This Caribbean Brown Stew Salmon is delicious on its own, but here are a few serving suggestions to complete the meal:

• Rice: Serve it over a bed of fluffy white rice or brown rice.
• Quinoa: For a healthier option, serve it with quinoa.
• Roasted Vegetables: Add a side of roasted vegetables like broccoli, carrots, or sweet potatoes.
• Plantains: Fried plantains are a classic Caribbean side dish that pairs perfectly with this stew.

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