This recipe is inspired by the foods of two Caribbean islands–Jamaica and Trinidad. Salmon is baked in a spicy jerk paste and rolled in roti with spicy briny pickled vegetables–also known as escovitch. The atta flour produces a tender roti with a dough that is elastic enough to knead; Leaving the skin on the salmon protects the delicate fish from overcooking. Plus, the skin gets deliciously crispy in the oven. The combination of flavors will definitely bring island vibes to your dinner table.
| Level: | Intermediate |
| Total: | 1 day 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Six 6-ounce skin-on salmon fillets, about 1 to 1 1/2 inches thick
- 3 tablespoons hot or mild jerk seasoning paste
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- 1/2 teaspoon sweet or hot paprika
- 1 clove garlic, finely chopped
- Kosher salt, optional
- Hot Pepper Pickle, recipe follows, for serving
- Roti, recipe follows, for serving
- 3 cups distilled white vinegar
- 1/2 cup granulated sugar
- 2 teaspoons kosher salt
- 2 large red onions, sliced
- 1 large carrot, julienned
- 1/4 head purple or green cabbage, 1 inch sliced
- 6 Scotch bonnet peppers, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 tablespoon allspice berries (pimento seeds)
- One 1/2-inch piece fresh ginger, peeled and crushed
- 2 cloves garlic, smashed
- 2 fresh thyme sprigs
- 2 1/2 cups all-purpose flour
- 2 cups Indian whole wheat flour, such as atta
- 4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/4 cup neutral oil, such as canola, vegetable or grapeseed, plus more for the work surface and frying
- 1/2 cup ghee or clarified butter
Instructions
- Preheat the oven to 400 degrees F; line a rimmed baking sheet with parchment paper.
- Place the salmon on a cutting board skin-side up. Using a sharp knife, cut through the skin about 1/8 inch deep and 1/2 to 1 inch long in 3 different places on each fillet, making sure not to cut all the way through to the flesh.
- In a medium bowl, whisk together the jerk seasoning, olive oil, tomato paste, paprika, garlic and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding.) Add the salmon portions to the mixture and coat evenly, ensuring the mixture gets into the scored skin.
- Place the salmon fillets on the prepared baking sheet and bake until the flesh is opaque, 14 to 16 minutes.
- Flake the salmon. Add the salmon and Hot Pepper Pickle to the Roti and roll like a burrito or fold in half.
- Combine the vinegar, sugar and salt in a bowl and stir until the sugar and salt are dissolved.
- Layer all of the prepared ingredients in a large mason jar or other sealable glass jar: onions, carrots, cabbage, Scotch bonnet peppers, red, green and yellow bell peppers, allspice berries, ginger, garlic and thyme sprigs. Then pour the vinegar mixture on top until the vegetables are covered. Seal and place in the refrigerator to allow the flavors to intensify and the vegetables to marinate, at least 24 hours (though 3 days is preferable for maximum flavor). The pickled vegetables will keep, refrigerated, up to 1 week.
- In a large bowl, combine the all-purpose and whole wheat flours, baking soda and salt. Make a well in the center of the mixture and add the neutral oil and 1 1/2 cups lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1 1/2 teaspoons at a time. Divide the dough into 8 even balls and place them on a baking sheet. Cover the balls loosely with a clean dish towel or plastic wrap. Let rest in a warm place until soft and spongy, at least 30 minutes and up to 1 hour.
- Lightly oil your work surface. Working with 1 dough ball at a time, pat each ball into a thick disk. Use a rolling pin to evenly roll into a 7-inch-wide thin disk, flipping as needed. Spread ghee on the round. Make a cut from the center out to the edge, then roll the dough to make a cone. Press the peak and flatten the center of the cone, tucking the dough around itself to make a bowl. Repeat with the remaining dough balls. Let rest until the ghee has soaked into the dough and it is shiny, about 30 minutes.
- Working with 1 dough piece at a time on the same oiled surface (drizzle a little more oil on the surface if needed), roll into an 8-inch circle.
- Heat a large skillet over medium-high heat until just starting to smoke. Coat the skillet with neutral oil and add a dough circle. Cook until light brown and crispy around the edges, 2 to 3 minutes. Use a long spatula to flip and continue to cook until light brown spots form on the other side, 2 to 3 minutes more. Wipe the skillet clean and repeat with the remaining dough rounds and neutral oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1019 |
| Total Fat | 46 g |
| Saturated Fat | 17 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 10 g |
| Sugar | 22 g |
| Protein | 48 g |
| Cholesterol | 137 mg |
| Sodium | 1348 mg |