Make yourself a big cup of tea and enjoy your Guyanese-style dinner of bakes and salmon hash – I said dinner, but really, this meal can be served for breakfast, lunch, or as a mid afternoon snack
Salmon hash goes really well with bakes, ideally I would love to make our traditional braised, sautéed and stewed salted fish stuffing, which goes even better with the slightly sweet fried bread. I will most certainly be sourcing the salted cod to make Bakes and Salt Fish next time.
Food travels, and thereby leaves a forever impression. Food is subtle and gentle as it slowly becomes a part of our history, we consume and rejoice in the sampling of foods from around the world…until one day we realise we do not know from whence this dish came.
Bakes is the Guyanese version of the Scottish bannocks, for the full story on how it came to be named bakes, go to the Bakes recipe, which you will need to make to get the full Bakes and Fish experience.
Make sure you grab the ingredients for the Green Seasoning here.
Salmon is abundant in British Columbia, there are wild and farmed salmon, as well as other fish like sablefish, tuna, steel head trout and more. Make the Salmon Hash a bit spicy to really play with the many flavours of this Guyanese classic.
I think you will love these Fish Cakes too.
Don’t discard the skin, use it in other recipes – flip the skin up and replace in the oven to crisp. You can use this crispy salmon skin to add to fish soups, salmon skin rolls, and salmon salads.
Make yourself a big cup of tea and enjoy your Guyanese-style dinner, or breakfast.
1big fillet salmon (about 2-3 pounds) olive oil to roast the fish juice of ½ of a lemon 1 lemon, thinly sliced 1tablespoon green seasoning salt to taste Place fillet in a Ziploc bag, add 1 tablespoon green seasoning, the thyme leaves, the lemon juice and ½ teaspoon salt. Seal the bag and shake to get the fish coated. Set aside. Pour olive oil into a baking dish, lay out I layer of lemon slices, place the marinated fish (skin side down) on top of the lemons, and bake in the oven at 400 for 30 minutes. Remove and set aside to rest and cool. Once cool, flake off the fish from the skin and place in a separate bowl. Warm the olive oil, add the onions and cook until caramelized. Add the garlic and chillies and let it brown slightly. Add the tomato paste, stir well, and add the fresh tomatoes. Now, add the potatoes and fry for 2 minutes, then pour in 2 tablespoons water and cover, lower the heat and let the potatoes cook through. Check and add more liquid if need be – but not too much to make it saucy, remember we are making a hash. Remove from the heat and add the flaked salmon and mix well – it will be hash-like but that is the texture we need for the stuffed bakes. To serve, slice the bakes and butter one side, on the other slice dab a dash of hot sauce, layer 3 thin slices cucumber, fill with 1 tablespoon or more salmon hash. Don’t discard the skin, use it in other recipes – flip the skin up and replace in the oven to crisp. You can use this crispy salmon skin to add to fish soups, salmon skin rolls, and salmon salads.
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Instructions
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