Presenting my Coconut Curry with @secretislandsalmon! This is my go to salmon dish. Creamy, tangy, beautifully spiced and the perfect all weather meal. Coconut Curry Salmon Serves 4-6 Ingredients Secret Island Salmon - 4-6 filets Yellow onion - 1 medium, small diced Garlic - 4-6 cloves thinly sliced. Scotch bonnet OR Habanero- 3 each White balsamic OR apple cider vinegar - 1⁄2 c Thyme, fresh - 3 Tbsp Bell pepper, green, small dice - 1 Tomato paste - 2 Tbsp Curry powder - 3 Tbsp Coconut milk, full fat - 1 can (14oz) Chicken stock (or veg stock/ water for vegetarian option) - 10 oz Green onion - 5 thinly sliced Salt - a/n Vegetable oil - a/n Lemon - 1 , juice Salt - to taste Sugar - pinch Directions: To make the Scotch bonnet hot sauce blend scotch bonnet and white balsamic vinegar with a pinch of both salt and sugar.. Set aside. Season salmon then sear. Set aside In an appropriate size pot over medium high heat 3 tablespoons of vegetable oil and cook onions and bell pepper until translucent, about 7 minutes. Add garlic, thyme, green onion and curry powder and cook until fragrant - 1-3 minutes. Add tomato paste and cook for an additional 2 minutes. Add coconut milk and chicken stock then season with salt. Bring to a boil then lower to a simmer, reduce the curry for 10-15 minutes over medium low heat. Add in salmon the baste with curry...Cook for an additional 3-5 minutes. Garnish with more green onion if desired. Serve over coconut rice.