| Carbohydrates | 2.9 gs |
| Energy | 276.7 kcal |
| Fats | 6.8 gs |
| Fiber | 0.5 gs |
| Protein | 47.9 gs |
| Saturated Fats | 4.5 gs |
| Sodium | 5315.2 mg |
| Sugars | 1.6 gs |
Total
146difficulty
Easy
Saltfish Salsa
Utensils
Pan
Bowl
Knife
Spoon
Ingredients
Portions: 6
- 1 Pound Salt Fish
- 2 Tablespoons Oil, Coconut
- 1 Unit Onion small onion, diced
- 1/2 Cup Tomato diced
- 2 Teaspoons Scotch Bonnet finely chopped
- 1/2 Cup Cucumber, With Peel, Raw diced
- 1 Tablespoon Parsley chopped
- 1 Tablespoon Lime Juice
- 2 Tablespoons ORCHARD® 100% Orange Juice 1L Carton
Instructions
- 1.In a mixing bowl, place salt fish, pour water in the container to fully immerse salt fish. Soak salt fish for at least 2 hours or overnight to remove excess salt.
- 2.Once soaked, boil salt fish for 15 minutes. Once cooked, drain and put to cool. Remove skin, scales and fins with a small knife then flake to small pieces and carefully remove bones.
- 3.In frying pan over medium heat, heat coconut oil. Sauté onions, tomatoes and scotch bonnet peppers until onions are translucent. Add salt fish, combine with seasonings and continue to sauté for 3 minutes.
- 4.In a mixing bowl, combine remaining ingredients and the Orchard Orange Juice along with salt fish mixture.
- 5.Serve at room temperature. Recipe serves 6 persons. Suggested serving size is 2 tablespoons.
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