Preheat your oven to 425 degrees.

Let your fish thaw completely and drain any water

In a bowl, mix all the ingredients for your fish together.

Spread this over your fish until all your fillets are coated evenly.

Place your seasoned salmon on a parchment lined sheet and bake in the oven for 12-15 minutes. You are aiming for 4-6 minutes per half inch of salmon.

In a medium pot, heat your olive oil over medium heat. When hot, add onions and sauté the onions for about 3 minutes.

Add minced garlic and ginger and saute for a minute.

Add your diced tomatoes, and whole scotch bonnet.

Saute for another about 5 more minutes.

Add your seasoning, paprika, onion powder, garlic powder, cayenne, shrimp bouillon and salt to taste.

Simmer stirring constantly for about 5 minutes.

Add cooked, drained black eyed peas and mix until they are fully coated in tomato mixture. Simmer on low for 15 minutes stirring periodically or until the stew thickens.

Taste and adjust salt if needed.

Serve with fried plantains or simple white rice.

Peel your plantain and slice them about 1 inch thick.

Toss your plantain slices in olive oil and arrange them on a parchment lined sheet.

Remove them from the oven and use the underside of a glass to smash your plantains until they are about a ¼ inch thick or as thin as you would like them.

Brush the top sides with olive oil and turn the flattened plantains over so they can brown.

Wash your okra, trim and dice into 1 inch pieces.

Rinse your rice by pouring water over it and pouring water off until the water runs almost clear.

When the water runs clear or almost clear, place washed rice in a small saucepan.

Pour 2 1/4 cup of water over your rice and add your salt.

Place saucepan or small pot on high heat until it starts to boil then reduce to simmer and cover the pot until all the water is absorbed. After about 20-25 minutes, your rice should be cooked. Serve hot.