Salmon, mashed batata (Caribbean sweet potato), and green beans

 Salmon, Caribbean mashed batata, and green beans

For the salmon you will use: one stalk celery; half an onion, 2 tbs olive oil, 1/2 cup corn, 1 small green pepper, 1 tomato

 

 Slice onion and the green pepper in medium size rings, chop the celery. Saute on medium heat in the olive oil. After about 4 minutes, add the tomatoes, and saute for 3 more minutes. Add the corn.

Lightly sprinkle salt and pepper on both sides of your salmon fillets and place them on top of the onion, celery, green peppers, tomatoes, and corn. Cover for 3 mins. Uncover and carefully flip the salmon, allowing the other ingredients to be on top of the fillets. Cover and cook for another 3 mins. Turn off the heat, uncover, and remove the pan from the hot surface.

For the mashed batata: It is also called bonniato in several supermarkets. Wash, peel, and boil the batata until soft (about 5 medium size batatas). Mash with 2 tbs soy free Earth Balance spread. Add some of the liquid where they were boiled to make the mash as fluffy as you want.

For the green beans: use canned or buy fresh. If you buy them fresh, wash, and boil until tender. Melt 1tbs soy free Earth Balance spread in a medium size pot, add the beans, sprinkle with 2 tsp salt, toss the beans so they will be "covered" with the melted spread, and cover on medium low for about 4 mins.