Serves 4

Escoveitch Salmon

2 (8-ounce) salmon fillets

1 lime

½ cup all-purpose flour

1 tablespoon oil

1 tablespoon unsalted butter

1 cup white vinegar

teaspoon salt

1/8 teaspoon sugar

2 medium carrots, peeled and finely julienned

1 red bell pepper, finely julienned

1 green bell pepper, finely julienned

1 yellow bell pepper, finely julienned

1 christophene, peeled & finely julienned

1 large yellow onion, sliced into thin rings

1 ½ tablespoons Sandals Lifestyle Shout Out Loud Sauce Extreme Hot Sauce®

6 whole allspice berries

1 small bunch fresh parsley, for garnish

1.  Slice each fillet into 4 slices on a bias. Place the salmon in a medium-size shallow dish. Add water to cover and squeeze the lime juice into the water. Gently “wash” the fillets with the lime water. Discard the water and pat the salmon dry.

2.  Dip the fillets into the flour to coat evenly, shaking off any excess.

3.  Heat the oil and butter in a large skillet over medium heat. Add the salmon fillets and cook until slightly browned on both sides, about 2 minutes per side

4.  Remove the salmon and place the salmon on a serving platter or divide among individual plates.

5.  In a medium-size saucepan, combine 1 cup water, the vinegar, salt, and sugar, and bring to a boil over medium-high heat. Add the carrots, bell peppers, christophene, onion, Sandals Lifestyle Shout Out Loud Sauce Extreme Hot Sauce® and allspice berries, and cook for about 2 to 3 minutes, until heated through.

6.  To serve, spoon the vegetables and sauce over the salmon, and garnish with parsley.