Ingredients
For the Salmon
- 4 fresh salmon fillets
- 1½ tbsp curry powder (9g)
- ½ tbsp coconut sugar (6g)
- 2 tsp seafood seasoning
- 1 tsp black pepper
- 1 tsp pink salt
- 4 tbsp olive oil (divided)
For the Curry Sauce
- 1½ tbsp curry powder
- 2 scallions, chopped
- 1 medium onion, chopped
- 4 garlic cloves, minced
- ½ tbsp ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 sprigs thyme, tied together
- 2 tsp seafood seasoning
- 1 tbsp chadon beni (culantro)
- 1½ tsp paprika
- 2 tbsp tomato paste
- 2 tbsp tamarind paste
- 1 tbsp soy(a) sauce (coconut aminos)
- 1 whole scotch bonnet pepper
- 14 oz full fat coconut milk (400ml)
- Black pepper and pink salt, to taste
Instructions
- Season the Salmon: Place the salmon fillets in a medium-sized bowl. Season evenly with curry powder, coconut sugar, seafood seasoning, black pepper, and pink salt. Set aside to marinate briefly while you prepare the sauce.
- Sear the Salmon: Heat 2 tablespoons of olive oil in a medium frying pan or skillet over medium heat. Add 1½ tablespoons of curry powder and cook for about one minute to release the aroma. Add the salmon fillets carefully and sear each side gently for several minutes until golden but not fully cooked. Use a fork and spatula to turn the fillets carefully to prevent them from breaking. Remove the salmon and set aside.
- Prepare the Curry Base: Replenish the pan with the remaining 2 tablespoons of olive oil. Add the chopped scallions, onion, garlic, and minced ginger. Sauté until the vegetables are soft and translucent.
- Add Bell Peppers and Spices: Stir in the sliced red and green bell peppers. Cook a few minutes until they soften. Then add the thyme sprigs, 2 teaspoons seafood seasoning, paprika, chadon beni, tomato paste, tamarind paste, soy(a) sauce, and whole scotch bonnet pepper. Stir well to combine all the ingredients and meld the flavors.
- Simmer with Coconut Milk: Pour in the full-fat coconut milk and bring the mixture to a rolling boil over medium heat. Reduce the heat to medium-low, cover with a lid, and let the sauce simmer gently for about 15 minutes until it thickens slightly. Taste the sauce and adjust with pink salt and black pepper to your preference.
- Finish Cooking the Salmon: Return the seared salmon fillets to the pan, spoon some of the thickened coconut curry sauce over them. Cover and continue to simmer gently for 25 to 30 minutes more, allowing the salmon to cook through and absorb the curry flavors.
- Final Touches and Serving: Remove the scotch bonnet pepper and thyme stems from the sauce. Serve the salmon hot, spooned with the luscious Caribbean coconut curry sauce alongside your preferred side dishes.
Notes
- Handle the salmon gently during searing to keep the fillets intact.
- The scotch bonnet pepper adds significant heat; remove it after cooking to reduce spiciness or skip if sensitive to heat.
- Chadon beni (culantro) is key for authentic flavor; can substitute with fresh cilantro if unavailable.
- Adjust seasoning at the end to balance salt and spice according to taste.
- This dish pairs wonderfully with steamed rice or roti to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
