MAIN
3 lbs salmon filet, without skin, cut into individual servings
2 bell peppers, sliced into long strips
2 large Spanish peppers, sliced
4 garlic cloves, minced or crushed
½ bunch fresh cilantro, chopped
1 can of garbanzo beans, optional
Red pepper flakes, to taste, optional
SAUCE
½ cup olive oil
1 ½ tsp paprika
2 tsp tomato paste
4 cloves garlic, crushed
salt + pepper to taste
TO COOK
½ bunch cilantro
1 cup water
1 lemon sliced
Deep dish pan with lid
Measuring cups and spoons
Wooden spoon
Chopping board
Sharp knife
LAY out the bell peppers, Spanish peppers, garlic, cilantro, and red pepper flakes on the bottom of the pan. NO HEAT YET
MIX the sauce ingredients together
COAT the fish with the sauce and place the fish on top of the vegetables in the pan
SPRINKLE cilantro on top
ADD water and lemon slices
BRING TO BOIL, on low heat, cover and cook for 40 minutes or until sauce thickens