1. On High heat, sauté the bell pepper in the canola oil until semi-soft. Add the tomato, and sauté for another 3 minutes. 2. Add the salt, pepper, and turmeric to the vegetables, and stir. 3. Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables. 4. Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about ½ cup). 5. Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water. 6. Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink. ---------------------------------------------------------------------------
Nutrition
Ingredients
