Salmon Rundown

Updated: Mar 17

This Salmon Rundown will have your taste buds dancing in excitement. To simply describe, rundown aka run down, run dung, is a stew consisting of fish simmered in a coconut milk sauce. The Jamaican rundown is traditionally made with salt mackerel, but if salt mackerel isn’t your thing, salmon, cod, red snapper, tilapia & shrimp to name a few can be used as substitutes. You could also try this recipe with chicken or pork, but if none of the above gets your stomach growling, this dish can be made completely vegan by using sweet potatoes, carrots, mushrooms, okra & pumpkin to start.


The sauce is thick, creamy, and sweet thanks to the coconut milk and coconut cream which is seasoned with tomato paste, onions, tomatoes, scotch bonnet pepper, garlic, brown sugar, and thyme stalks. Cooking the salmon in the sauce, it's able to absorb some of the tasty sauce and the final meal can be served on its own, with rice or dumplings and yams.



With very little prep and only 7 steps to follow, this recipe is easy and beginner-friendly which makes it a great weeknight meal that looks fancy enough to be served in a restaurant. So let’s get to cooking. Have fun and enjoy!

Servings: 4


Ingredients

1lb Salmon

1 tsp Salt

½ tsp Black Pepper

1 tsp Paprika & Garlic Powder

¼ tsp Thyme Leaves


½ Yellow Onion

1 Tomato

2 tbsp Tomato Paste

4 cloves Garlic

1 Scotch Bonnet Pepper

3 - 6 six Pimento Berries (crushed)

2 Scallions

2 Thyme Stalks


1(14oz) can of Coconut Milk

2 tbsp Cream of Coconut

1 tbsp Brown Sugar

2 tsp Vegetable or Canola Oil



Steps

1. Pat dry salmon & cut into 1-inch pieces. Season with salt, pepper, paprika, garlic powder & thyme leaves. Cover and set aside.


2. Meanwhile, dice onions and tomatoes and finely mince the garlic.



3. Heat 2 tsp oil over medium-high heat. Cook the diced onions & tomatoes till softened, then add the garlic, thyme stalks & scotch bonnet pepper. Cook until fragrant, about 1-2 minutes.


4. Pour in the coconut milk, cream of coconut, add the tomato paste, crushed pimento berries, brown sugar & scallions stir to combine. Bring to a boil then reduce heat to a simmer.



5. Cook for 15 minutes, season with salt if needed. Then add the salmon pieces & continue cooking for 7-10 minutes until the salmon is fully cooked & the sauce has thickened.


6. Carefully remove the scotch bonnet pepper, thyme stalks & scallion pieces.


7. Serve the salmon rundown warm on its own or over a bowl of white rice. Enjoy!








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