Salmon Cooked With Dominican Flavors
Fish is a staple food in the Dominican Republic. You find seafood served, along with beans and rice, at most Dominican meals. Salmon is not native to that country, but in America, salmon is both cost-effective and easy to find. A single filet can feed a large family for less than the cost of good beef.<a
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A Blend of Cultures
I am an American, raised by a Dominican mother, and a Puerto Rican father. The food served to me as I grew up was a delicious blend of Latin cooking and the hodge-podge of ethnic cuisine eaten by most Americans. Consequently, my recipes often blend my favorite elements from many different cultures.
Note: Check out my Dominican Spaghetti Sauce Recipe
I had intended to grill this salmon when I made it, but it started pouring rain, so I cooked it on the stove instead. I recommend cooking it on the grill but have included both sets of directions.
Credit: Zephany Gonzalez
- 1 lb of salmon
- 5 crushed cloves of garlic
- 1/2 a tablespoon of salt
- 1/2 a tablespoon of pepper
- 2 Tablespoons of butter
- 1/2 a tablespoon of oregano
- 2 lemons or limes
- 2 tablespoons of chopped cilantro
- 1/2 cup of string beans or broccoli
Marinate the salmon overnight in the fridge or at least 4 hours with the garlic, oregano, salt, pepper, and lemon, or lime juice.
Note: I use limes, only because I have always preferred them to lemons. You can also stick this in a Ziploc bag and store it in the freezer until you need it. Cut it into at least three pieces and use however many called for.
Take a long piece of aluminum foil and fold it in half. Fold the left side in about a 1/2 inch and do the same to the right side. You should have a little pouch. Put the salmon and whatever is left in the Ziploc bag inside the pouch and close the top. It should be sealed completely. You can add the broccoli or string beans to this pouch, or you can make a new one and add a tablespoon of butter, salt, pepper, and 2 crushed garlic cloves. The salmon will only take about 10 – 15 minutes depending on how thick a fillet you are cooking. Flip the pouch every 2 minutes, and after about 8 minutes unwrap it and let it cook in the open. Add the cilantro to the top of the salmon right before serving.
On the Stove
Let us know how you liked this recipe. Comment below with your tips and tweaks.
About the Author
Zephany and her husband, Clayton, are getting ready to embark on a new adventure. This summer they plan to move from Oklahoma to Oregon, where they will serve as part of the staff at a local church. Because her parents are Dominican and Puerto Rican, Zephany grew up speaking both English and Spanish. She was able to use her language skills when she spent the summer working in the Dominican Republic as part of a missionary team. There, she worked with kids and did a number of music translations. Zephany holds a degree in music from Heartland Baptist Bible College. She majored in vocal performance and also composes and plays the piano. Besides her music, she has some pretty formidable skills in the kitchen. At the Submissive Spirit, we love it when she pulls out a new recipe!