Salmon meets a rich coconut curry sauce and a tangy, spicy pepper sauce.
Ingredients
- 3 scotch bonnet peppers, seeded, stemmed, and chopped (substitute habanero peppers if needed)
- 1/2 cup white balsamic (substitute apple cider vinegar if needed)
- pinch of kosher salt, plus more as needed
- pinch of granulated sugar
- 4 tablespoons vegetable or another neutral oil, divided
- 4 (6-ounce) fillets coho salmon (such as secret island)
- 1 tablespoon unsalted butter
- 1 medium (9-ounce) yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 3 tablespoons chopped fresh thyme leaves
- 1 green bell pepper, finely chopped
- 2 tablespoons tomato paste
- 3 tablespoons madras curry powder
- 1 (13 1/2-ounce) can full fat coconut milk, well-shaken
- 10 ounces vegetable or chicken stock, or water
- 1 tablespoon fresh lemon juice, plus more as needed
- 5 green onions, thinly sliced, divided
- 6 cups cooked rice or coconut rice, for serving
Instruction
- Combine Scotch bonnet and vinegar with a pinch of both salt and sugar in a blender. Puree until smooth. Set aside.
- Heat 1 tablespoon oil in a wide, medium saucepan over high heat. Season salmon with salt and add to pan, skin side down. Cook 3 minutes, then flip salmon over and add butter. Sear salmon until lightly browned, about 2 minutes. Set aside.
- Heat remaining 3 tablespoons oil in a medium saucepan over medium heat. Add onion and bell pepper and cook until translucent, stirring frequently, about 7 minutes. Add garlic, thyme, all but 1 tablespoon green onion, and curry powder and cook until fragrant, 2 minutes. Add tomato paste and cook 2 minutes, stirring to coat vegetables with tomato paste. Add coconut milk and stock to pot. Season with a pinch of salt and lemon juice and stir.
- Bring sauce to a boil then lower heat to medium-low and simmer sauce until slightly thickened, 10 to 15 minutes. Add salmon to sauce and simmer 3 minutes. Spoon salmon and sauce over rice, garnish with remaining green onion, and serve with pepper-vinegar sauce.
