Bring out the grill! This recipe for Lemon Grilled Salmon Skewers with Thyme, plus a side of Scotch Bonnet Braised Cabbage and Bok Choy is a delicious dish filled with Caribbean flavors and spices. All you need is a quick visit to your local farmer’s market or supermarket to pick up everything you need!
Meal Type: Lunch for Dinner
Cooking Time: Less than 30 minutes.
Yields: 2 portions
Ingredients:
- 2 Oshēn Salmon fillets, cut into 1-inch cubes
- 1 grapefruit, cut into segments
- 2 tbsp. olive oil
- 1 sprig of fresh thyme
- 1 lime, juiced
- Salt and pepper to taste
Thyme and Scotch Bonnet Braised Cabbage and Bok Choy:
- 1 cup shredded cabbage
- 1 cup bok choy, chopped
- 2 tbsp. onion, chopped
- 1 tsp. garlic, finely chopped
- 2 tbsp. scallion, chopped
- 1 sprig of fresh thyme
- Fresh scotch bonnet pepper (habanero chili)
- 2 tbsp. olive oil
- 1 tsp. salted butter
- Salt & pepper to taste
Preparation:
For the Salmon:
STEP 1: Skewer salmon cubes and grapefruit on two wooden skewers. Season with salt and pepper.
STEP 2: Add lime juice and chopped thyme and allow to marinate in the fridge for about 30 minutes.
STEP 3: Brush with olive oil and grill for three minutes.
For the Thyme and Scotch Bonnet Braised Cabbage and Bok Choy:
STEP 1: In a heavy saucepan, heat the olive oil and butter. Add onion, scallion, garlic, and thyme.
STEP 2: Add scotch bonnet pepper and sauté for one minute. Add cabbage and bok choy and continue to sauté for one more minute.
STEP 3: Add 1 tbsp. water, then add salt and pepper.
STEP 4: Cover and cook for about five minutes or until cabbage and bok choy are soft.