Caribbean Coconut Curry Salmon

Learn how to make this delicious Caribbean inspired coconut curry salmon. Generously seasoned pan seared salmon fillets simmered down in my homemade coconut curry sauce. A recipe that pairs well with some nutritional dense brown rice.

I haven't made a salmon recipe in what feels like the longest time. Truth be told, I'm on tight budget.

Both salmon and shrimp are more on the expensive side of my spending habits.

I managed to snag a really good deal for 6 salmon fillets (£12, if you're in the UK) and I couldn't resist the offer.

One of my favourite ways to prepare salmon is to pan sear it and then simmer it in some creamy coconut curry sauce.

I've been doing this for quite some time now and would like to extend this particular recipe to my audience.

What I like about the recipe is that there isn't much down time.

It is a 3 stage recipe - sear the salmon, saute the vegetables/simmer the sauce then add the salmon.

This may sound daunting but the recipe is relatively straight forward, especially if you are already familiar with my other curry dishes.

You can prep the salmon by seasoning it overnight but you can easily get away with seasoning the salmon right before you sear it.

The salmon fillets are quite thick cuts, so it is important to really work the seasoning (as best as you can) into the fillets to give it flavour.

Once that is done, it is simply a case of pan searing the salmon, sauteing the base ingredients in preparation for the coconut curry sauce.

I did initially plan to use my homemade curry sauce for this recipe, but instead, I wanted to take a similar recipe approach to how I made my curry cod.

You will find that this recipe, has the same theme. Most of the ingredients which were used in that recipe really compliment fish and seafood hence why I went with it again.

 The sauce is on its own level, it'ss extremely tasty and super creamy.

I know how difficult it can be to whip up a meal at the best of times. Sometimes you're just not in the mood or don't know what to make.

Hopefully this curry recipe should cater to your needs;

• The recipe is dairy free thanks to the use of the coconut milk
• Perfect for busy weekdays
• It's a Caribbean inspired recipe (who doesn't love island food)
• Can be paired with brown rice or vegetables

The salmon is seasoned generously before being pan seared, the reason for this is to lock in that flavour from the seasoning.

This is crucial for yielding flavoursome salmon, no one wants tasteless/bland salmon (I know I don't) so just ride out this step and thank me later.

You don't need to season the salmon overnight, it's okay to season the salmon and then move onto the pan searing step.

You see, it's that simple!

The steps

• Place the salmon in a medium sized bowl.
• Season with the curry powder, coconut sugar, the fish seasoning, black pepper and pink salt and set aside.
• In a medium sized frying pan or skillet, on medium heat, add the 2 tablespoon of olive oil and curry powder and cook for about one minute.
• Add the salmon and proceed to sear each side (this will take several minutes). You will need to handle the fillets with care as you are turning them to ensure they don't break apart (I used a fork and a spatula to carefully turn them).

• Once seared (the fish won't be completely cooked just yet), remove the salmon fillets and set aside.
• Replenish the pan with another 2 tablespoon of olive oil.
• Add the scallion, onion, garlic and ginger and saute until soft and translucent.
• Add the bell peppers and cook until soft (this should take a few minutes).
• Add the thyme, fish seasoning, paprika, shado beni, tomato paste, tamarind paste, soy(a) sauce and scotch bonnet then stir so all of the ingredients are combined.
• Finally add the coconut milk and bring the pan to a rolling boil.
• Reduce the heat to medium-low, cover with a lid and simmer until the sauce thickens up (this should take roughly 15 minutes).
• Do a taste test of the sauce and add pink salt and black pepper to taste.
• Add the salmon, baste the salmon with the coconut sauce, cover and simmer for a further 25-30 minutes.
• Remove the scotch bonnet and thyme stems
• Serve accordingly.

Notes and tips

• You will need my Fish Seasoning and Curry Powder for this recipe.
• To save time, I would recommend preparing the base ingredients ahead of time.
• Any leftovers can be refrigerated for 2-3 days and re-heated in a saucepan (you may need to add a splash of water to loosen up the sauce).
• You can use skinless, a side or salmon fillet for this recipe.
• If you cannot source shado beni, use cilantro instead.
• Be sure to do a taste test to ensure it is to your liking.
• The amount of pink salt and black pepper that you use will be at your own discretion.
• Allow the sauce to simmer for up to 15 minutes, this is important to bring out the flavour, don't rush this step!
• Make sure to simmer the salmon once the sauce is made to ensure it is thoroughly cooked through.
• Feel free to use frozen salmon but make sure to thoroughly defrost it and blot any excess water.
• Don't freeze the salmon, the best results, eat the salmon immediately.

serving suggestions

• Cauliflower Rice
• Brown Rice
• Callaloo
• Steamed Vegetables
• Rice and Peas
• Green Banana
• Breadfruit Mash

More curry dishes to try

• Jamaican Curry Chicken
• Curry Shrimp
• Curry Chickpeas
• Slow Cooker Curry Goat
• Broad Beans Curry
• Curried Butter Beans
• Black Eyed Peas Curry

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Caribbean Coconut Curry Salmon

Learn how to make this delicious Caribbean inspired coconut curry salmon. Generously seasoned pan seared salmon fillets simmered down in my homemade coconut curry sauce. A recipe that pairs well with some nutritional dense brown rice.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Caribbean

Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 people

Calories: 655kcal

Author: Charla

Ingredients

To season the salmon

• ▢ 4 fresh salmon fillets
• ▢ 1½ tablespoon curry powder (9g)
• ▢ ½ tablespoon coconut sugar (6g)
• ▢ 2 teaspoon fish seasoning (4g)
• ▢ 1 teaspoon black pepper (2g)
• ▢ 1 teaspoon pink salt (6g)

To make the curry sauce

• ▢ 4 tablespoon olive oil
• ▢ 1½ tablespoon curry powder (9g)
• ▢ 2 scallion chopped
• ▢ 1 medium onion chopped
• ▢ 4 garlic cloves minced
• ▢ ½ tablespoon ginger (3.5g)minced
• ▢ 1 red bell pepper sliced
• ▢ 1 green bell pepper sliced
• ▢ 8 sprigs of thyme tied together
• ▢ 2 teaspoon fish seasoning '(4g)
• ▢ 1 tablespoon shado beni (14g)
• ▢ 1½ teaspoon paprika (3g)
• ▢ 2 tablespoon tomato paste (32g)
• ▢ 2 tablespoon tamarind paste (18g)
• ▢ 1 tablespoon soy(a) sauce coconut aminos
• ▢ 1 whole scotch bonnet
• ▢ 14 oz full fat coconut milk (400ml)
• ▢ black pepper and pink salt to taste

US Customary - Metric

Instructions

• Place the salmon in a medium sized bowl.
• Season with the curry powder, coconut sugar, the fish seasoning, black pepper and pink salt and set aside.
• In a medium sized frying pan or skillet, on medium heat, add the 2 tablespoon of olive oil and curry powder and cook for about one minute.
• Add the salmon and proceed to sear each side (this will take several minutes). You will need to handle the fillets with care as you are turning them to ensure they don't break apart (I used a fork and a spatula to carefully turn them).
• Once seared (the fish won't be completely cooked just yet), remove the salmon fillets and set aside.
• Replenish the pan with 2 tablespoon of olive oil.
• Add the scallion, onion, garlic and ginger and saute until soft and translucent.
• Add the bell peppers and cook until soft (this should take a few minutes).
• Add the thyme, fish seasoning, paprika, shado beni, tomato paste, tamarind paste, soy(a) sauce and scotch bonnet then stir so all of the ingredients are combined.
• Finally add the coconut milk and bring the pan to a rolling boil.
• Reduce the heat to medium-low, cover with a lid and simmer until the sauce thickens up (this should take roughly 15 minutes).
• Do a taste test of the sauce and add pink salt and black pepper to taste.
• Add the salmon, baste the salmon with the coconut sauce, cover and simmer for a further 25-30 minutes.
• Remove the scotch bonnet and thyme stems.
• Serve accordingly.

Notes

• You will need my Fish Seasoning and Curry Powder for this recipe.
• To save time, I would recommend preparing the base ingredients ahead of time.
• Any leftovers can be refrigerated for 2-3 days and re-heated in a saucepan (you may need to add a splash of water to loosen up the sauce).
• You can use skinless, a side or salmon fillet for this recipe.
• If you cannot source shado beni, use cilantro instead.
• Be sure to do a taste test to ensure it is to your liking.
• The amount of pink salt and black pepper that you use will be at your own discretion.
• Allow the sauce to simmer for up to 15 minutes, this is important to bring out the flavour, don't rush this step!
• Make sure to simmer the salmon once the sauce is made to ensure it is thoroughly cooked through.
• Feel free to use frozen salmon but make sure to thoroughly defrost it and blot any excess water.
• Don't freeze the salmon, the best results, eat the salmon immediately.

Nutrition

Calories: 655kcal | Carbohydrates: 24g | Protein: 39g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 94mg | Sodium: 998mg | Potassium: 1515mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1893IU | Vitamin C: 77mg | Calcium: 126mg | Iron: 8mg

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