Seafood

For the Salmon:

Carefully dry the salmon fillet using a paper towel

Start by rubbing the salmon with salt, pepper & paprika (don't rub the salt & spices on the skin side, rub only the non-skin side)

Let it sit for 10 minutes

Heat up a pan on high, once it's nice and super hot, add some olive oil to the pan

Add the fillet (skin side down) and let the fish cook & the skin crisp up

Use a spatula to gently press down on the filet to ensure even browning of the skin

Once 30% cooked from the bottom up (about 2-4 minutes, the time depends on the thickness of your fillet), flip the filet & let it cook on the other side( 3 minutes for rosé centre, 4 minutes for fully cooked)

Take the fish out of the pan

Cool down the pan, add in the butter, garlic, lemon zest & juice, sugar, salt & pepper

Swirl the mixture in the pan, add back the fish, tilt the pan & using a spoon pour the sauce over the fish

Garnish with fresh herbs & enjoy hot!

For the coconut curry mashed potato:

Boil potatoes, drain out the water from the vessel and let the potatoes sit in the hot vessel

Start by preparing the coconut curry mixture, to a pot add some oil and saute the onions on a low heat till translucent

Add the garlic, ginger & chili and saute for another minute

Add the coconut milk, salt, pepper & turmeric powder

Cover the pot & let the mixture simmer on low heat for 5 minutes

Once cooled down a bit and handleable, peel the potatoes and mash them (you can use a potato masher or grate the potatoes using a grater)

Immediately add the melted butter and stir it in

Strain the coconut curry mixture and add it to the potato & butter mixture

Adjust the salt & pepper, garnish with cilantro & serve hot!