Ingredients
- 2 salmon fillets, cut into 1 inch cubes
- Salt and black pepper to taste
- 1 grapefruit, cut into segments
- 2 tbsp. olive oil
- 1 sprig fresh thyme
- Juice of 1 lime
Thyme and Scotch Bonnet Braised Cabbage and Bok Choy
- 1 cup shredded cabbage
- 1 cup roughly chopped bok choy
- 2 tbsp. chopped onion
- 1 tsp. finely chopped garlic
- 2 tbsp. chopped scallion
- 1 sprig fresh thyme
- Salt & black pepper to taste
- Fresh scotch bonnet pepper (habanero chili)
- 2 tbsp. olive oil
- 1 tsp. salted butter
Preparation
Looking to dazzle your partner? Skip the fancy dinner reservation with a quality meal at home.
On the menu is chef Stefan Spath’s Lemon Grilled Salmon Skewers with Thyme and Scotch Bonnet Braised Cabbage and Bok Choy. (Don’t worry, it’s actually really easy to make.)
“My main inspiration for this dish comes from the local Caribbean flavors and spices of the island,” he says. “I enjoy fusing these with quality international ingredients whilst keeping a close eye on trendy and fresh dishes.”
The chef, who oversees operations at The Couples Resorts in Jamaica, is all about using the freshest possible ingredients when cooking at his restaurants or in his home.
Ready to start cooking?
All you need is a quick visit to your local farmer’s market or supermarket to pick up everything you’ll need to whip his recipe together.
“The spicy cabbage pairs beautifully with the slightly sweet plantain potatoes,” Spath says. “That sets off the charred salmon beautifully.”
Salmon
- Skewer salmon cubes and grapefruit on two wooden skewers. Season with salt and pepper.
- Add lime juice and chopped thyme and allow to marinate in the fridge for about 30 minutes.
- Brush with olive oil and grill for three minutes.
Thyme and Scotch Bonnet Braised Cabbage and Bok Choy
- In a heavy saucepan, heat the olive oil and butter. Add onion, scallion, garlic, and thyme.
- Add scotch bonnet pepper and sauté for one minute. Add cabbage and bok choy and continue to sauté for one more minute.
- Add 1 tbsp. water, then add salt and pepper.
- Cover and cook for about five minutes or until cabbage and bok choy are soft.
