Succulent salmon in a creamy coconut curry with Caribbean spices, colorful bell peppers, and aromatic herbs for a tropical dinner delight.
# What You'll Need:
→ Protein
01 - 4 skinless salmon fillets (150-170g each)
→ Spices & Seasonings
02 - Kosher salt and freshly ground black pepper, to taste
03 - 1 tablespoon + 2 teaspoons Caribbean-style curry powder (divided)
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground Jamaican allspice
07 - 6 sprigs fresh thyme, leaves removed
→ Produce
08 - 1 red bell pepper, thinly sliced
09 - 1 green bell pepper, thinly sliced
10 - 1 small white onion, thinly sliced
11 - 6 cloves garlic, minced
12 - 1 teaspoon fresh grated ginger
13 - 1 whole scotch bonnet pepper (optional)
→ Oils & Dairy
14 - 3 tablespoons olive oil, divided
15 - 2 tablespoons unsalted butter
→ Liquids
16 - 1 can (400ml) full-fat coconut milk
# Steps to Follow:
01 - Pat the salmon fillets dry with paper towels. In a small bowl, combine salt, pepper, 2 teaspoons of curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon, then thoroughly rub the spice mixture into all sides of the fillets.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon in the hot pan and sear for 2-3 minutes per side until golden brown. Remove from pan and set aside.
03 - In the same skillet, heat the remaining 1 tablespoon olive oil. Add the remaining 1 tablespoon curry powder and stir continuously until fragrant, about 30 seconds.
04 - Add butter to the pan along with bell peppers and onion. Sauté until vegetables have softened, about 4-5 minutes. Stir in minced garlic, grated ginger, thyme leaves, and allspice. Cook for an additional 1-2 minutes until highly aromatic.
05 - Pour in the coconut milk and add the whole scotch bonnet pepper if using. Bring to a simmer, then reduce heat to low. Return the salmon to the pan, spoon the sauce over the fillets, and cook for 1-2 more minutes until salmon is just cooked through. Remove the scotch bonnet pepper before serving.
