Salmon in Coconut-Curry Sauce
- Makes4 servings
- Cook Time30 minutes
- 17
For this simple skillet dinner, we borrowed from “In Bibi’s Kitchen” by Hawa Hassan. Instead of mackerel, we use salmon fillets and pair them with a saucy mix of vegetables simmered in coconut milk. A small measure of curry powder, a stand-in for the Somali spice blend called xawaash, flavors the dish and gives the sauce a pale golden hue. Serve with steamed rice.
Tip
Don’t let the sauce reach a simmer after returning the salmon to the skillet. Gentle heat—just enough to create steam—is all that’s needed to cook the fillets so that they remain moist and tender.
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