West Indian Roti with Salmon in a tomato sauce


Salmon and roti is a staple in some homes and I grew up with it and still like to have it every now and then.

First for the roti, this one is hard to explain in blog form, but I haven’t started doing videos yet. So I will try.

Start with unbleached AP flour, about 4-5 cups.

The lighter color white is the baking powder, about 1 heaping tablespoon. Add about 2 tbsp of butter and mix together.

Then add warm water and form into a dough. Try to just bring it together and not knead it too much. Then pat with a little oil on top and leave it covered with a towel for about 20-30 minutes.

Meanwhile, I start the salmon. Classically, they used canned salmon, peeling away the skin and removing some of the bones. Or you can used already cooked salmon. I assume you could also do this with raw, just poaching it in the sauce, but I’ve never tried it.

I start by making a base. Take a tiny can of tomato paste and in a bowl I mix it with some boiling water to remove the lumps. Then into a deep skillet with more boiling water, halved or diced onions, thyme, salt, black and habanero pepper. Bring to a boil then add the salmon.

Boil it down a bit to thicken the sauce.

In the mean time, start the roti.

Remove from the bowl, and break off into equal parts, then knead a bit to bring it together.

This part takes time to learn, then roll out and add oil and flour and fold into thirds twice.

Then roll out and place on skillet. Let it heat up, then flip, add oil, flip again, oil, then remove.

It should swell up, cooking the inside through. Then remove and ‘clap’ it in the sink. I’m not sure how to explain this part, but afterwards there is a softer more broken appearance.

Place in a plate with a towel and paper towels to help with the moisture. 

Serve hot hot hot off the stove. 

The salmon has a nice gravy for the roti, and you just eat it with your fingers. 

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