Salmou di barí (Antillean pickled salmon)
Salmou di barí is a dish that we like to eat at Christmas in the Antilles. But I think this tasty salmon on pickles is super suitable for a hot summer day. It's actually 'our' version of a Peruvian ceviche. The salmon is 'cooked' by acid in a marinade of vinegar, onions and spices.
If you pay close attention, you will probably immediately realize that Antillean sùlt is made in about the same way. So for those who (like me) don't like pork ears, this version with salmon is really a godsend.
Salmou or pekele?
This dish is also called 'pékelé'. That name refers to the marinade (brine) in which the salmon is placed. Other people choose the name 'salmou di barí' (salmon from the barrel), so that you immediately know what the main ingredient of the dish is.
Whatever you call this dish – it makes a delicious side dish or snack!
How do you store salmou di barí?
The salmon is leavened in the marinade for 24 hours. Then it is ready to eat. You can keep the salmou di barí in the fridge for a week, provided that all ingredients remain under the marinade and are therefore not exposed to the air. It is best to keep it in a closed (plastic) container.
This recipe is for 4-6 servings
Ingredients:
- 500 g salmon fillet, without skin
- 2 red onions, sliced
- 1 Madame Jeanette pepper, sliced
- 3 bay leaves, torn
- 1 tbsp allspice berries
- 2 cloves
- 150 ml natural vinegar
- 250 ml water
- 2 tsp salt
- 2 tbsp sugar
- optional: a pinch of ve-tsin / glutamate
Preparation salmou di barí
Cut the salmon into strips and place in a large bowl with the onion rings, the rings of Madame Jeanette pepper and the torn bay leaves. Also add the allspice berries and cloves.
Then you make the marinade by boiling the vinegar together with the water, the salt, the sugar and (optionally) the vetsin. The mixture only needs to boil for a few seconds, until the sugar crystals have dissolved.
Let the marinade cool to body temperature, then pour over the salmon in the dish. Cover the bowl and then put it in the refrigerator for 24 hours. After that time, the salmou di barí is ready to use. Enjoy your meal!
Prefer a video?
In the video below you can see in less than a minute how I make the Salmou di barí:
Also try…
Do you love dishes with salmon? Then try our 10 minute paste or for Antillean pancakes with salmon
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