Descale the salmon, if needed. We removed the skin. Then cut the salmon into even-sized pieces. Next, wash and pat dry the salmon. Third, season the salmon pieces lightly with salt and set them aside to marinate.

Cook the salmon with the skin side up until it is golden brown and crisp. Lightly brown the salmon on both sides. You do not need to let the salmon cook completely as it will continue to cause in the sauce.

In the same skillet over medium heat, add half of the onions and bell peppers, and add the minced garlic. Cook until fragrant. Then add the mustard and tomato paste and deglaze with water.

add the capers, ground cloves, herbs, and green onion, lemon juice, white wine vinegar, and habanero pepper. Stir.  Next, add the salt and pepper, and salmon. Top the salmon with the sauce.