Preparation

1. Season the salmon fillet with salt, black pepper, garlic powder, and onion powder. Set aside. 2. Clean and devein the chiles, then toast them over direct heat. Let them rest for 5 minutes, then grind the three chiles together into a powder. 3. Coat the salmon fillet with the chili powder (except on the skin side). In a hot pan, add the olive oil and sear the salmon on all sides. Set aside. 4. In a pot, combine the balsamic vinegar and sugar, and reduce by half. Then add the Frutiva Traditional Jamaica Mixer and let it reduce for 2 more minutes over low heat. 5. Serve the salmon over a bed of hibiscus sauce and accompany with vegetables.