Description: Immerse yourself in the vibrant flavors of the Caribbean with this exquisite Caribbean Coconut Curry Salmon recipe. Tender salmon fillets are perfectly seared and then simmered in a creamy, aromatic coconut curry sauce infused with the warmth of Caribbean spices, bell peppers, and a hint of heat from Scotch bonnet pepper (optional). This dish is a celebration of bold flavors and textures, bringing a taste of the islands to your table.
Why You Will Love This Recipe:
- Unforgettable Flavor: The combination of the mild, buttery salmon with the rich, fragrant coconut curry sauce is simply irresistible. The blend of Caribbean spices creates a complex and deeply satisfying flavor profile.
- Quick and Easy: This recipe is surprisingly simple to make, perfect for a weeknight dinner or a special occasion. The cooking time is minimal, allowing you to enjoy a delicious and healthy meal in under 30 minutes.
- Impressive Presentation: The vibrant colors of the bell peppers and the glistening salmon fillets in the creamy coconut curry sauce make this dish visually appealing. It’s sure to impress your family and guests.
- Versatile and Adaptable: This recipe is easily customizable to your taste preferences. Adjust the amount of heat by adding or omitting the Scotch bonnet pepper. You can also add other vegetables, such as spinach, okra, or sweet potatoes, to the curry sauce.
- Healthy and Nutritious: Salmon is a rich source of omega-3 fatty acids, protein, and essential nutrients. The coconut milk adds healthy fats and flavor, while the vegetables provide vitamins and fiber. This dish is a wholesome and satisfying meal that is good for you.
Introduction
This Caribbean Coconut Curry Salmon recipe is inspired by the diverse and vibrant culinary traditions of the Caribbean islands. The dish showcases the region’s love for bold flavors, fresh ingredients, and aromatic spices. It is a delightful fusion of Indian curry influences with Caribbean ingredients like coconut milk, bell peppers, and Scotch bonnet pepper, resulting in a truly unique and unforgettable flavor experience. This dish is perfect for those seeking a quick and easy meal, but still craving a complex flavor.
Ingredients:
- 4 skinless salmon fillets (5–6 ounces each)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon + 2 teaspoons Caribbean-style curry powder (divided) – This is crucial for achieving the authentic Caribbean flavor profile. Look for a blend that includes allspice, turmeric, coriander, and other aromatic spices.
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika – Adds a subtle smokiness that complements the curry spices.
- 3 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter – Adds richness and depth to the sauce.
- 1 red bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1 small white onion (thinly sliced) – You can also use yellow onion.
- 6 cloves garlic (minced)
- 1 teaspoon fresh grated ginger – Fresh ginger provides a bright and zesty flavor that elevates the dish.
- 6 sprigs fresh thyme (de-stemmed) – Fresh thyme is essential for adding an earthy and herbaceous note.
- 1/2 teaspoon ground Jamaican allspice – Allspice is a key ingredient in Caribbean cuisine, adding a warm and complex flavor.
- 1 (14 oz/400ml) can full-fat coconut milk – Full-fat coconut milk is essential for creating a rich and creamy sauce.
- 1 whole Scotch bonnet pepper (optional) – Scotch bonnet pepper adds a fiery kick to the dish. Use with caution and adjust to your spice preference.
Preparation:
Step 1: Prep & Season the Salmon
Pat the salmon fillets dry with paper towels. This step is crucial for achieving a good sear. Season both sides generously with kosher salt, freshly ground black pepper, 1 tablespoon of the Caribbean-style curry powder, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the salmon and rub the spices in thoroughly, ensuring that each fillet is evenly coated. This will allow the spices to penetrate the salmon and create a flavorful crust when seared. Set aside the seasoned salmon fillets while you prepare the remaining ingredients.
Step 2: Sear the Salmon
Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron) over medium-high heat. Ensure the skillet is hot before adding the salmon to achieve a beautiful golden-brown sear. Carefully place the salmon fillets in the hot skillet, ensuring that they are not overcrowded. Sear for 2-3 minutes per side, or until golden brown and slightly crispy. The searing process creates a delicious crust that adds texture and flavor to the salmon. Remove the seared salmon fillets from the skillet and set aside on a plate.
Step 3: Bloom the Curry Powder
In the same skillet (no need to clean it), heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the remaining 2 teaspoons of Caribbean-style curry powder to the hot oil and stir constantly for about 30 seconds, until fragrant. Be careful not to burn the curry powder, as this will create a bitter taste. This process, called “blooming,” helps to release the essential oils and enhance the flavor of the curry powder.
Step 4: Sauté the Aromatics & Add Spices
Add the unsalted butter, thinly sliced red bell pepper, thinly sliced green bell pepper, and thinly sliced white onion to the skillet with the bloomed curry powder. Sauté the vegetables over medium heat for 3-4 minutes, or until softened and slightly translucent. Stir frequently to prevent burning. Add the minced garlic, grated ginger, de-stemmed fresh thyme, and ground Jamaican allspice to the skillet. Cook for an additional 1-2 minutes, until fragrant. The combination of these aromatics creates a complex and flavorful base for the coconut curry sauce.
Step 5: Create the Caribbean Coconut Curry Sauce & Finish the Dish
Pour in the full-fat coconut milk into the skillet with the sautéed vegetables and spices. If using, carefully add the whole Scotch bonnet pepper to the sauce. The Scotch bonnet pepper will infuse the sauce with a spicy kick; remember that the longer it simmers, the spicier the sauce will become. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for a few minutes, allowing the flavors to meld together. Gently place the seared salmon fillets back into the pan with the coconut curry sauce. Spoon the sauce over the salmon fillets, ensuring that they are well coated. Cook for an additional 1-2 minutes, or until the salmon is heated through and cooked to your desired level of doneness. Discard the Scotch bonnet pepper before serving.
COOKING Rating:
- Easy
Serving Suggestions:
- Serve the Caribbean Coconut Curry Salmon hot over a bed of fluffy white rice, brown rice, or quinoa.
- Garnish with fresh cilantro or parsley for a pop of color and freshness.
- Serve with a side of steamed vegetables, such as broccoli, green beans, or asparagus.
- For a complete Caribbean meal, serve with a side of fried plantains or Jamaican rice and peas.
- A squeeze of fresh lime juice just before serving adds a bright and zesty flavor.
Tips:
- For the best flavor, use high-quality Caribbean-style curry powder.
- Don’t overcrowd the skillet when searing the salmon, or it will steam instead of sear. Sear in batches if necessary.
- Adjust the amount of Scotch bonnet pepper to your spice preference. You can also remove the seeds and membranes for a milder flavor.
- Be careful not to burn the curry powder when blooming it, as this will create a bitter taste.
- If you don’t have fresh thyme, you can use dried thyme, but use half the amount.
- For a thicker sauce, simmer it for a longer period of time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time:
- 10 minutes
Cook Time:
- 20 minutes
Total Time:
- 30 minutes
Nutritional Information:
- Note: The following nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-550 per serving
- Protein: Approximately 35-45 grams per serving
- Sodium: Approximately 300-400mg per serving
Conclusion
This Caribbean Coconut Curry Salmon is a delicious and easy-to-make dish that is sure to impress. The combination of tender salmon, fragrant coconut curry sauce, and vibrant Caribbean spices creates a truly unforgettable flavor experience. Whether you’re looking for a quick weeknight dinner or a special meal to share with family and friends, this recipe is a winner. Bring the taste of the Caribbean to your kitchen and enjoy!
Questions & Answers:
Q1: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon fillets. Make sure to thaw them completely before cooking. Pat them dry with paper towels after thawing to remove any excess moisture, ensuring a better sear. Thawing them overnight in the refrigerator is the safest and recommended method.
Q2: I don’t have Scotch bonnet pepper. Can I use another type of chili pepper?
A: Absolutely! If you don’t have Scotch bonnet pepper or prefer less heat, you can substitute it with another type of chili pepper, such as habanero, jalapeño, or serrano pepper. Adjust the amount of pepper to your desired level of spiciness. You can also use chili flakes or a dash of hot sauce for a milder kick.
Q3: Can I use light coconut milk instead of full-fat coconut milk?
A: While you can use light coconut milk, the sauce will be less creamy and rich. Full-fat coconut milk is recommended for the best flavor and texture. However, if you are watching your fat intake, light coconut milk is a suitable alternative.
Q4: Can I add other vegetables to this recipe?
A: Yes, feel free to add other vegetables to the curry sauce. Some great additions include spinach, okra, sweet potatoes, or diced tomatoes. Add the vegetables along with the bell peppers and onions, adjusting the cooking time as needed depending on the vegetables you add. Heartier vegetables like sweet potatoes will need a longer cooking time.
Q5: How do I store leftovers, and how long will they last?
A: Store any leftover Caribbean Coconut Curry Salmon in an airtight container in the refrigerator. It will last for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave. Be careful not to overheat the salmon, as it can become dry. A splash of coconut milk during reheating can help restore moisture and creaminess.
