Pink salmon and rice I find is so delicious when you cook it with tomatoes, that whenever I feel for this I make sure I have some tomatoes in the fridge just for this dish of pink salmon and rice. I consider this recipe a "fast cook", for those days when you don't feel like cooking or you're too busy to cook a more complex dish. And believe you me, I do have those days!
A Simple Pink Salmon and Rice
Although this is a "fast cook", one point to note is that pink salmon is not cheap here in Trinidad and Tobago. I would probably buy saltfish, or smoked herring more often before I buy a can of pink Salmon, but sometimes you feel for something different from the ordinary.
Cooking pink salmon and rice is relatively simple. Of course, I always add a bit of a Trini signature to this dish by adding Golden Ray Margarine. Golden ray margarine is a type of margarine we have available here in Trinidad and Tobago that has roucou in it. So, if you cannot get it, butter may have to suffice.
So I hope you enjoy this fast and simple trini meal. Here's Pink Salmon and Rice Trinistyle!
Pink Salmon and Rice Recipe
Pink Salmon and Rice
1 cup of rice
1 tin pink salmon (418g)
1 onion, chopped
2 cloves of garlic, chopped
4 tomatoes, chopped
3 tbsp. oil
1 pimento pepper, chopped
2 tbsp. golden ray margarine or butter
salt to taste
pepper to taste
Boil the rice and set aside.
Add the pink salmon and cook for two more minutes.
Add the golden ray margarine or butter.
Continue to cook for about three minutes.
Adjust salt and pepper to taste.
The pink salmon is ready. Serve hot over rice.
Well, I hope you're hungry from looking at all these pictures. 🙂
More recipes to come.
Ah gone! 🙂 Enjoy your pink salmon and rice.
Pink Salmon and Rice
- 1 cup of rice cooked
- 1 tin pink salmon 418g
- 1 onion chopped
- 2 cloves of garlic chopped
- 4 to matoes chopped
- 3 tbsp. olive oil
- 1 pimento pepper chopped
- 2 tbsp. golden ray margarine
- Salt and pepper to taste
- Boil the rice and set aside.
- Saute the onion, tomatoes, garlic and pimento pepper over a medium flame for 2 minutes.
- Add the pink salmon and cook for 2 more minutes.
- Add the golden ray margarine. Continue to cook for about 3 minutes.
- Adjust salt and pepper to taste. Serve hot over the rice.