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.

Course Main Course

Cuisine Caribbean

Prep Time 30

Cook Time 50

Total Time 1 20

Servings 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 seafood seasoning
1 teaspoon black pepper
1 teaspoon pink salt

To make the curry sauce

4 tablespoon olive oil
1½ tablespoon curry powder
2 scallion chopped
1 medium onion chopped
4 garlic cloves minced
½ tablespoon ginger minced
1 red bell pepper sliced
1 green bell pepper sliced
8 sprigs of thyme tied together
2 teaspoon seafood seasoning
1 tablespoon chadon beni
1½ teaspoon paprika
2 tablespoon tomato paste
2 tablespoon tamarind paste
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

Instructions

Place the salmon in a medium sized bowl.
Season with the curry powder, coconut sugar, the seafood 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, seafood seasoning, paprika, chadon 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 chadon 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