Ingredients:

  • 1 tablespoon coconut oil (15 ml)
  • 1 medium yellow onion, finely chopped (US: about 1 cup chopped; Metric: about 150g)
  • 2 cloves garlic, minced (US: about 2 teaspoons; Metric: about 6g)
  • 1 inch ginger, peeled and grated (US: about 1 tablespoon grated; Metric: about 10g)
  • 1 red chili, finely chopped (optional, adjust to taste)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon turmeric powder (2.5 ml)
  • ¼ teaspoon chili powder (or cayenne pepper, adjust to taste) (1.25 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (US: about 1 ¾ cups; Metric: about 411g)
  • 1 (13.5 ounce) can full-fat coconut milk (US: about 1 ⅔ cups; Metric: about 400ml)
  • 1 pound salmon fillets, skin on or off, cut into 4 portions (US: 450g; Metric: 450g)
  • 1 tablespoon lime juice (15 ml)
  • 2 tablespoons chopped fresh cilantro, for garnish (US: About a handful; Metric: about 10g)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat coconut oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and chili (if using) and cook for 1 minute more, until fragrant.
  2. Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, until fragrant. This releases the oils and maximizes the flavor.
  3. Add diced tomatoes (with juice) and coconut milk to the skillet. Bring to a simmer, stirring occasionally. Season with salt and pepper.
  4. Gently place salmon fillets into the simmering sauce, ensuring they are partially submerged. Cover the skillet and cook until salmon is cooked through and flakes easily with a fork, about 5-7 minutes, depending on the thickness of the fillets. (Internal temp of 145°F/63°C).
  5. Remove from heat and stir in lime juice. Garnish with fresh cilantro. Serve immediately over rice or with naan.