Caribbean Coconut Curry Salmon recipe:

1 can (14 oz) full-fat coconut milk
1 whole scotch bonnet pepper (optional)
Instructions:
Prep and season the salmon: Dry the salmon fillets and season with salt, pepper, curry powder, garlic powder, and smoked paprika. Drizzle with olive oil and rub the seasoning in.
Sear the salmon: In a hot skillet, sear the salmon fillets for 2-3 minutes per side until golden brown. Set aside.
Burn the curry: In the same skillet, add more oil and burn the remaining curry powder for about 30 seconds.
Sauté the aromatics: Add butter, bell peppers, and onions to the pan, cooking until softened. Then add garlic, ginger, thyme, and allspice.
Simmer the sauce: Pour in coconut milk and add the scotch bonnet pepper. Let it simmer and then return the salmon fillets to the sauce for another 1-2 minutes.
Serve: Discard the scotch bonnet and serve the dish hot, alongside jasmine rice or vegetables.