Fabulous Caribbean Cuisine By Traci Worth, Prospect Reef Resort Nutritionist Pineapple, Ginger & Red Chili Glazed Salmon 2 lbs. salmon fillet 1 cup crushed pineapple, drained or fresh chopped fine 4 cloves garlic, crushed 1 TBSP red chili paste or 2 red chilies, diced 1 TSP minced ginger 1 TBSP brown sugar Salt & Pepper to taste Place all ingredients except salmon in a small saucepan. Cook over medium high heat until the mixture caramelizes. Set aside.

Place small amount of olive oil in a heated frying pan & add the salmon fillets. Cook until pink, turning once. Spoon pineapple mixture over salmon & serve. Sautéed Plantain 2 plantains Olive oil & salt Cut the ends off the plantains & remove peel. Slice lengthwise into 1/4" slices. Heat skillet over medium-high heat. Add plantains to olive oil & cook until golden. Season with salt. Serve hot. Mustard & Thyme Dressing for Mixed Greens 1 clove garlic, crushed 1 TSP fresh thyme 1 TBSP Dijon mustard 1 TSP sugar 1/3 cup champagne vinegar or white wine vinegar Pinch salt & pepper 3/4 cup olive oil In medium bowl blend together the sugar, mustard, vinegar, salt & pepper. Add the garlic & thyme. Whisk the olive oil slowly into the mixture until thick. Chocolate Coconut Pudding 1/3 cup cocoa powder 1/2 cup sugar 1/3 cup cornstarch or arrowroot 1 TSP cinnamon 1 1/2 cups coconut milk 1 1/2 cups milk 1 cup shredded coconut for topping Sift together the cocoa powder, sugar, cinnamon & cornstarch and place in a medium saucepan. Whisk in the coconut milk & milk. Cook over medium high heat until the mixture begins to boil. Lower the heat & continue whisking for about 2 minutes. Spoon into dessert glasses or ramekins. Cover with clear wrap until ready to serve. Can be refrigerated or served warm. Top with shredded coconut.

Fabulous Caribbean Cuisine By Traci Worth, Prospect Reef Resort Nutritionist Pineapple, Ginger & Red Chili Glazed Salmon 2 lbs. salmon fillet 1 cup crushed pineapple, drained or fresh chopped fine 4 cloves garlic, crushed 1 TBSP red chili paste or 2 red chilies, diced 1 TSP minced ginger 1 TBSP brown sugar Salt & Pepper to taste Place all ingredients except salmon in a small saucepan. Cook over medium high heat until the mixture caramelizes. Set aside.

Place small amount of olive oil in a heated frying pan & add the salmon fillets. Cook until pink, turning once. Spoon pineapple mixture over salmon & serve. Sautéed Plantain 2 plantains Olive oil & salt Cut the ends off the plantains & remove peel. Slice lengthwise into 1/4" slices. Heat skillet over medium-high heat. Add plantains to olive oil & cook until golden. Season with salt. Serve hot. Mustard & Thyme Dressing for Mixed Greens 1 clove garlic, crushed 1 TSP fresh thyme 1 TBSP Dijon mustard 1 TSP sugar 1/3 cup champagne vinegar or white wine vinegar Pinch salt & pepper 3/4 cup olive oil In medium bowl blend together the sugar, mustard, vinegar, salt & pepper. Add the garlic & thyme. Whisk the olive oil slowly into the mixture until thick. Chocolate Coconut Pudding 1/3 cup cocoa powder 1/2 cup sugar 1/3 cup cornstarch or arrowroot 1 TSP cinnamon 1 1/2 cups coconut milk 1 1/2 cups milk 1 cup shredded coconut for topping Sift together the cocoa powder, sugar, cinnamon & cornstarch and place in a medium saucepan. Whisk in the coconut milk & milk. Cook over medium high heat until the mixture begins to boil. Lower the heat & continue whisking for about 2 minutes. Spoon into dessert glasses or ramekins. Cover with clear wrap until ready to serve. Can be refrigerated or served warm. Top with shredded coconut.