Escovich Salmon

The Jamaican Restaurant
1704 Broadway
Sacramento
(916) 492-9336

Ingredients

• 8 to 12 oz Salmon
• Dash of Salt and Pepper
• 1/4 cup Chopped onion
• 1/4 cup chopped Green Pepper
• 1/4 cup chopped Red Pepper
• 1 Teaspoon Vinegar
• 2 Caps full of Country Pepper Scotch Bonnet (can substitute Habaneros)
• 1/2 Chopped Carrot
• 1/2 cup sweet and sour sauce
• 1/2 cup water
• 1 Ripe Plantain sliced

Instructions
Put dash of salt and pepper on each side of salmon. Heat one inch of oil in frying pan. Place the fish in the hot oil. Fry until brown: about a minute and a half on each side.

In another frying pan add water, red and green peppers, onion, and carrots. Add Salmon to veggies and steam for about a minute and a half on each side. While steaming add vinegar, country pepper scotch bonnet, and sweet and sour sauce. Should create a spicy sauce. Fry sliced Plantain in hot oil until golden brown.

Suggestions
Serve on the side with rice