This Caribbean Salad leans on brown sugar and rum to do the heavy lifting. We bake the Salmon for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and rum elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the brown sugar and the rest of the brown sugar and rum flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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