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Blondie Clayton

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Cooking: My Friend Taught Me How to Spice Up Salmon
by Blondie Clayton   
Not "rated" by the Author.
Last edited: Tuesday, January 25, 2011
Posted: Tuesday, January 25, 2011

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How to cook up a Salmon dish that is colorful and tasty.

Before this recipe I only knew a few ways to make Salmon. I made Salmon Cakes and Salmon with Onions and other seasoning, over rice. I find I eat this style of cooked Salmon more often than the others now I don’t know when I last had a Salmon Cake.   

Salmon With Peppers and Onions On rice With Plantains

1 can of Salmon (your choice of brand name)

1 green and red pepper (cut in strips)

1 onion cut in strips

3 cloves of garlic diced

5 single pieces of fresh Cilantro  

1 Ripe Plantain (can be found in the cultural sections of your market.

Look like Bananas. Buy the type that is turning yellow. It is sweeter to taste)

½ celery stalk cut in 1- inch strips

1 very ripe tomato diced

¼ teaspoon Black Pepper

2 cups of Rice

In a large skillet add 3 tablespoons of Olive oil; when oil gets hot, add onions, garlic, pepper, celery, Cilantro; stir well; add tomatoes; stir, and add ¼ cup water; 1 tablespoon of Ketchup, stir well; add Salmon after everything is cooked. Break Salmon into chunks, not too small. Turn the heat down, allowing the Salmon to be heated by the other ingredients. Serve on White or Brown Rice.


2 cups Rice to 4 cups water; cook on medium heat.

 Peel Plantains, cut in ¼ inch circles; deep fry or in frying pan until golden brown; serve on the side.



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