📝 About This Recipe
Originating from the sun-drenched shores of Trinidad and Tobago, Saltfish Buljol is a refreshing yet hearty seafood salad that bursts with the bright flavors of the Caribbean. This dish features flaked salted cod tossed with crisp garden vegetables, zesty lime, and a hint of Scotch Bonnet heat, all mellowed by a generous drizzle of golden olive oil. It is a masterclass in balancing salty, acidic, and savory notes, making it the ultimate protein-packed start to your day or a light, satisfying lunch.
🥗 Ingredients
The Star Ingredient
- 1 pound Salted Cod (Saltfish) (bone-in or boneless, dried and salted)
The Aromatics and Vegetables
- 1 large Yellow Onion (thinly sliced into half-moons)
- 3 medium Roma Tomatoes (seeded and diced)
- 1/2 large Green Bell Pepper (finely diced)
- 1/2 large Red Bell Pepper (finely diced for color)
- 3 stalks Green Onions (Scallions) (finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1/4 to 1/2 whole Scotch Bonnet Pepper (minced, seeds removed for less heat)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
Dressing and Finishers
- 1/4 cup Extra Virgin Olive Oil (high quality for best flavor)
- 1 whole Fresh Lime Juice (about 2 tablespoons)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 pieces Hard-boiled Eggs (sliced into wedges for garnish)
- 1 large Avocado (Zaboca) (sliced, for serving)
👨🍳 Instructions
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1
Begin by prepping the saltfish. Rinse the dried cod under cold running water to remove the initial layer of surface salt.
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2
Place the saltfish in a medium pot and cover with plenty of water. Bring to a boil and let it simmer for 10-12 minutes. This process rehydrates the fish and removes the excess salt.
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3
Drain the water and taste a small piece of the fish. If it is still too salty, repeat the boiling process with fresh water for another 5-8 minutes.
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4
Once the salt level is to your liking, drain the fish and let it cool slightly until it is safe to handle.
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5
Using your fingers or two forks, flake the saltfish into small, bite-sized pieces. If using bone-in fish, carefully pick out and discard all bones and skin.
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6
Place the flaked fish into a large mixing bowl.
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7
Add the sliced onions, diced tomatoes, bell peppers, scallions, and minced garlic to the bowl with the fish.
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8
Incorporate the Scotch Bonnet pepper (adjusting the amount based on your spice tolerance) along with the fresh parsley and thyme.
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9
Pour the olive oil and fresh lime juice over the mixture. The oil helps to 'mellow' the saltiness and coat the vegetables.
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10
Add the freshly cracked black pepper. Note: You likely won't need extra salt, as the fish retains a beautiful natural salinity.
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11
Toss all the ingredients together thoroughly so the flavors can meld. For the best taste, let the Buljol sit for 15-30 minutes before serving.
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12
Transfer to a serving platter and garnish with the hard-boiled egg wedges and fresh avocado slices on the side.
💡 Chef's Tips
For the best texture, ensure the tomatoes are firm; if they are too ripe, the dish can become watery. If you want a milder onion flavor, soak the sliced onions in cold water for 10 minutes before adding them to the salad. Don't over-boil the fish to the point where it loses all its salt; the 'soul' of the dish is that lingering savory brine. If you can't find Scotch Bonnet, a Habanero pepper is a great substitute for that signature fruity heat. Always use fresh lime juice rather than bottled; the acidity is crucial for cutting through the oil and salt.
🍽️ Serving Suggestions
Serve warm with 'Bake' (Trinidadian fried dough) for the most authentic breakfast experience. Pair with boiled ground provisions like green bananas, sweet potatoes, or cassava. Stuff the mixture into a warm pita or crusty French baguette for a delicious 'Buljol Sandwich'. Accompany with a tall glass of ice-cold Sorrel or a refreshing Mauby drink. Serve alongside a few slices of fresh, buttery avocado to balance the heat of the peppers.