FACEBOOK PAGE <br />https://www.facebook.com/landofmanywater <br /> <br />FACEBOOKGROUP <br />https://www.facebook.com/groups/GUYANAFOODRECIPES <br /> <br />INSTAGRAM <br />https://www.instagram.com/cooking_with_vish_and_nalini/?hl=en <br /> <br />PINTEREST <br />https://www.pinterest.com/vchainsukh/_created/ <br /> <br /> <br />Ingredients <br />1 1/2 lb fresh salmon, cut into smaller pieces <br />2 tbsp olive oil <br />2 cloves garlic, sliced <br />1 small white onion, sliced <br />8 oz tomato sauce <br />3/4 cup coconut milk, full fat <br />1/2 whole green pepper, round slices <br />1 pinch sea salt and pepper, to taste <br />1/2 tsp red pepper flakes <br />1 handful fresh cilantro or parsley <br />Instructions <br />Start by heating the oil in a cast iron skillet. Add in garlic and onion and sauté until fragrant 2-3 minutes. Then add the tomato sauce and coconut milk and quickly stir. Let this simmer for another 2-3 minutes. <br />Meanwhile slice the bell pepper and set aside. <br />Arrange the salmon pieces in cast iron allowing the broth to surround the salmon. <br />Top with bell peppers and season to taste. You can cover the skillet if you like but you don’t have to. Most times I don’t cover. Cook for 10 minutes then carefully turn the salmon. <br />At this point you can add the fresh cilantro and/or parsley and cook for an additional 4-5 minutes or until salmon is cooked through and internal temperature is 145F degrees. <br />Serve over white rice.
