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INGREDIENTS & STEPS:
Coconut infused rice and vegetables ingredients :
* 2 cups of jasmine rice, washed till water is clear, and add sufficient water to cover the rice at about half an inch. Add a tbsp of grated onion, 1 clove of garlic grated, tbsp of cold pressed coconut oil, one scotch bonnet - leave whole,1/4 tsp of bouillon. Stir, and cook in a rice cooker till perfectly steamed, and fluffy. Remove scotch bonnet chili. Then add a quarter cup of chopped carrots and scallions. Start to evenly combine and serve with pan, seared salmon, stirfried, vegetables, and onion sauce.
Stirfry vegetables ingredients:
* two zucchinis, chopped.
* Two yellow squash, chopped
* One jalapeño, deseeded and minced
* Four cloves of garlic, crushed
* Salt and pepper to taste
* Sprinkle off Chopped parsley
Onion, mustard sauce ingredients:
* one large red onion slices, or chopped
* A splash of cooking olive oil, or melted butter
* Four cloves of garlic, minced or crushed
* 8 to 10 pitted green olives, Halved
* Quarter teaspoon each of grainy, Dijon mustard, and regular Dijon mustard
* Optional scotch bonnet, chili, minced. Use the whole steamed scotch bonnet, chili from cooking the rice to avoid wastage.
* A 1//4 tsp of curry powder
* Salt to taste
* 1/4 tsp of crushed black pepper
* A sprinkle of chopped parsley to finish
Pan seared salmon ingredients :
* 1 large fillet of salmon with skin on, and cut into preferred serving sizes.
* Season salmon with the following ingredients: 1/2 tsp each of salt, pepper, lemon pepper, curry powder, paprika, grainy Dijon mustard, non grainy Dijon mustard, juice of half a lemon, a splash of cooking olive oil. Mix ingredients until paste is formed, and brush each salmon piece with it, front and back. Allow fish to come to room temperature before pan searing. Heat up a skillet on low medium heat and add a splash of cooking oil. Place the salmon pieces skin side down in the skillet, and allow to pan sear for 2 to 3 minutes. The flip each piece of salmon, and cook another 2 to 3 minutes. Then add a tablespoon of butter, allow to melt, and some cloves of peeled garlic and baste with the garlic infused butter. and serve.
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