Flavorful Coconut Curry Salmon with Caribbean Touch - Chef Melt

Ingredients

• 4 salmon pieces (5-6 oz each), skinless
• A generous pinch of kosher salt and freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 tablespoon and 2 teaspoons Caribbean curry spice, split apart
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Jamaican allspice powder
• Leaves stripped from 6 fresh thyme sprigs
• 1 small white onion, thinly sliced into semicircles
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into strips
• 6 garlic cloves, finely chopped
• 1 teaspoon freshly grated ginger
• 1 whole scotch bonnet pepper (optional)
• 400ml can of full-fat coconut milk
• 2 tablespoons unsalted butter
• 3 tablespoons olive oil, split up