The Salmon recipe

Do you decide to ask yourself " What do i want to eat for dinner?" and there is nothing else to eat besides frozen food that you have eaten 100 times? Do you ever think about salmon? I would say people do not eat salmon enough or ever find the right kind.  I want to say that this is the most delicious salmon I have ever tasted in a long time. If I got salmon from any other place I would probably not enjoy it. Many people go wrong with salmon all the time and forget to add the flavor of it. 

This is why there is a special type of salmon I've tried that never disappoints.  

This is one of my favorites. There are a lot of recipes out there that put sides like veggies, potatoes, or fruits. But the side I chose was cabbage and carrots. If you don’t like cabbage or prefer something else like Vegetables, it can also be a good side as well.

 This salmon recipe was based on the Coconut Curry Salmon I tried in Jamaica.

Ingredients

1 tbsp Olive Oil

1 tbsp Butter

2 tsp Curry Powder,  Betapac , or Montego brand Curry recommended

1/2 Green Bell Pepper, medium, Julienned , or any color

1/2 Red Bell Pepper, medium, julienned, or any color

1 Onion, small, julienned, or 2 stalks Escallion

3 Cloves Garlic, minced

2 Sprigs of Fresh Thyme

1 Scotch Bonnet Pepper, or 1 tsp of Hot Pepper Sauce

400 ml Coconut Milk, 1 can

1 tsp Paprika

1/2 tsp Black Pepper

1/2 tsp Salt, or more or less to taste

Step 1:Pat dry the salmon fillets and season with garlic powder, curry powder, black pepper, and salt. Heat the butter in a large nonstick skillet or saucepan over medium-high heat. Add the salmon fillets, skin side down (if skin-on), and cook for about 4-5 minutes, or until golden and crispy. Gently flip the fillets and cook on medium heat until done, then remove and set aside.

Step 2: In the same skillet or large saucepan, heat the olive oil and butter over medium-high heat, then "burn" or cook the curry (1 tbsp) for about 2 minutes (see notes section). Add the julienned bell peppers, onion, and minced garlic to the saucepan. Sauté until the vegetables are slightly softened, then add the sprig of fresh thyme and the scotch bonnet pepper or hot pepper sauce.

Step 3:Stir in the coconut milk until combined. Then add the paprika, salt, and black pepper, stirring occasionally for about 5 minutes. In a small bowl, combine the cornstarch and cold water until dissolved, then stir into the sauce to thicken as needed. Continue to simmer, stirring occasionally, until the sauce thickens. Return the salmon to the saucepan and coat with sauce. Remove the scotch bonnet pepper and season with additional salt and pepper to taste.

Lastly, once the sauce has thickened remove it from the stove.

Then enjoy.