Place your parsley scotch bonnet, onion and garlic in a food processor and pulse until very finely minced. You can also finely minced with a knife if you wish.

Place this herb mixture in a bowl and add about 3 tablespoons up to ⅓ cup of oil to loosen mixture. Add salt and pepper to taste. Remember, do not add too much oil, you want this to be a thick paste.

Take your salmon and make slits, like little pockets into the salmon and place your herb mixture into these slits.

Season the outside of your salmon with salt and pepper and set aside.

In a heavy bottom pot, add oil and fry your salmon filets in batches until they are browned on all sides but they do not have to be fully cooked. Remove from the pan and set aside.

In the pot your fried your fish, add onions and saute on medium heat for about 5 minutes. Add your minced garlic and saute for a minute then follow with your chopped tomatoes. And saute until reduced, mixing constantly to make sure there is no burning.

Add your tomato paste, your garlic powder, onion powder, paprika, cayenne, and stir making sure there is no burning. Season with salt to taste.

Add water or stock into the pot and season with more salt to taste. Add about 2 cups of water to the tomato broth forms. Taste and adjust, you want it to be salty enough because this is the broth the vegetables are going to be cooked in.

Prep your vegetables by peeling and cutting to your size preference. Typically Thieboudienne has largely chopped veggies e.g. quartered cabbage or sweet potato cut in half.

Add your vegetables in batches, starting with the vegetables that take the longest to cook so the potato and carrots. Once those are cooked through, set aside and cover to keep warm.

Follow with the other vegetables like cabbage, eggplant, okra, and bell pepper. Boil until they are all done or to your liking then set aside and cover, leaving the remaining tomato broth in the pot.

Wash your jasmine rice or broken rice and set aside.