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Salmon in Coconut-Curry Sauce

Salmon in Coconut-Curry Sauce

By Courtney HillApril 9, 2021

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 4

    6-ounce center-cut salmon fillets

  • Kosher salt and ground black pepper

  • 1

    tablespoon coconut oil

  • 4

    scallions, thinly sliced, white and green parts reserved separately

  • 4

    medium garlic cloves, minced

  • 1

    pint cherry or grape tomatoes, halved

  • 2

    medium carrots, peeled and shredded on the large holes of a box grater

  • 1

    teaspoon curry powder

  • 1

    14-ounce can coconut milk

  • 2

    jalapeño chilies, stemmed, seeded and thinly sliced

  • 1

    tablespoon lime juice

Step 1

Season the salmon on both sides with salt and pepper. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering.

Add the salmon flesh side down, then immediately reduce to medium. Cook, undisturbed, until golden brown, 4 to 6 minutes. Using a wide, thin spatula, transfer the salmon browned-side up to a plate.

Step 2

Return the skillet to medium-high and add the scallion whites and the garlic. Cook, stirring often, until lightly browned, 1 to 2 minutes.

Add the tomatoes, carrots, curry powder and ½ teaspoon salt; cook, stirring, until the liquid released by the tomatoes has almost evaporated, about 5 minutes.

Stir in the coconut milk, chilies and ¼ cup water, then bring to a simmer. Cover and cook over medium-low, stirring occasionally, until the carrots are softened, 6 to 9 minutes.

Step 3

Stir in the lime juice and return the salmon, skin side down, to the pan. Cover, reduce to low and cook until the thickest part of the fillets reach 120°F or are nearly opaque when cut into, 3 to 5 minutes.

Off heat, taste the sauce and season with salt and pepper. Serve sprinkled with the scallion greens.