Caribbean Coconut Curry Salmon

4 standard portions

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Ingredients

• 4 fresh salmon fillets
• 1½ tbsp curry powder ((9g))
• ½ tbsp coconut sugar ((6g))
• 2 tsp seafood seasoning
• 1 tsp black pepper
• 1 tsp pink salt
• 4 tbsp olive oil
• 1½ tbsp curry powder
• 2 scallion (chopped)
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• ½ tbsp ginger (minced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 8 sprigs of thyme (tied together)
• 2 tsp seafood seasoning
• 1 tbsp chadon beni
• 1½ tsp paprika
• 2 tbsp tomato paste
• 2 tbsp tamarind paste
• 1 tbsp soy(a) sauce (coconut aminos)
• 1 whole scotch bonnet
• 14 oz full fat coconut milk ((400ml))
• black pepper and pink salt (to taste)

Method

1. Place the salmon in a medium sized bowl.
2. Season with the curry powder, coconut sugar, the seafood seasoning, black pepper and pink salt and set aside.
3. In a medium sized frying pan or skillet, on medium heat, add the 2 tablespoon of olive oil and curry powder and cook for about one minute.
4. Add the salmon and proceed to sear each side (this will take several minutes). You will need to handle the fillets with care as you are turning them to ensure they don't break apart (I used a fork and a spatula to carefully turn them).
5. Once seared (the fish won't be completely cooked just yet), remove the salmon fillets and set aside.
6. Replenish the pan with 2 tablespoon of olive oil.
7. Add the scallion, onion, garlic and ginger and saute until soft and translucent.
8. Add the bell peppers and cook until soft (this should take a few minutes).
9. Add the thyme, seafood seasoning, paprika, chadon beni, tomato paste, tamarind paste, soy(a) sauce and scotch bonnet then stir so all of the ingredients are combined.
10. Finally add the coconut milk and bring the pan to a rolling boil.
11. Reduce the heat to medium-low, cover with a lid and simmer until the sauce thickens up (this should take roughly 15 minutes).
12. Do a taste test of the sauce and add pink salt and black pepper to taste.
13. Add the salmon, baste the salmon with the coconut sauce, cover and simmer for a further 25-30 minutes.
14. Remove the scotch bonnet and thyme stems.
15. Serve accordingly.