Coconut Curry Salmon (Print Version)

# Ingredients:

→ Protein

01 - 4 salmon pieces (5-6 oz each), skinless

→ Seasonings

02 - A generous pinch of kosher salt and freshly cracked black pepper
03 - 1 teaspoon garlic powder
04 - 1 tablespoon and 2 teaspoons Caribbean curry spice, split apart
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon Jamaican allspice powder
07 - Leaves stripped from 6 fresh thyme sprigs

→ Aromatics

08 - 1 small white onion, thinly sliced into semicircles
09 - 1 red bell pepper, cut into thin strips
10 - 1 green bell pepper, cut into strips
11 - 6 garlic cloves, finely chopped
12 - 1 teaspoon freshly grated ginger
13 - 1 whole scotch bonnet pepper (optional)

→ Liquids

14 - 400ml can of full-fat coconut milk
15 - 2 tablespoons unsalted butter
16 - 3 tablespoons olive oil, split up

# Instructions:

01 - Use a paper napkin to dry off the salmon fillets. Mix salt, pepper, smoked paprika, garlic powder, and 2 teaspoons of curry powder in a small bowl. Drizzle 1 tablespoon of olive oil over the fish, rubbing the seasonings in evenly. Set it to the side.
02 - Warm up a large nonstick pan over medium-high heat with 1 tablespoon of olive oil. Add the fillets, leaving them untouched for 2-3 minutes until golden brown. Flip them and let them cook for another 1-2 minutes to your liking. Move to a plate and set aside.
03 - Drop the heat to medium-low and pour in the rest of the olive oil. Mix in the last tablespoon of curry powder once the oil is warm. Stir with a wooden tool for about 30 seconds, letting the curry’s fragrance and color develop.
04 - Add butter to the pan, along with onions and bell peppers. Stir for 3-4 minutes, letting them soften and turn see-through. Toss in garlic, ginger, allspice, and thyme leaves. Stir occasionally for another 1-2 minutes, until everything smells amazing.
05 - Pour the coconut milk in and stir everything together. Add the whole scotch bonnet pepper if you'd like. Turn the stove to low and let it simmer gently. Taste and add more salt or pepper if needed.
06 - Gently slide the salmon fillets back into the pan, making sure to include the juices from the plate. Spoon the sauce over the fillets and let it simmer on low for 1-2 minutes. Remove from heat and pull out the scotch bonnet pepper before serving.

# Notes:

01 - You can find Caribbean curry spices at West Indian, Caribbean, or Latin grocery stores. Betapac or Chief are good brands.
02 - Pair this meal with jasmine rice—it soaks up the sauce perfectly.
03 - The whole scotch bonnet pepper brings heat, but it’s manageable since it stays uncut.

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