Ingredients:
- salmon fillets (approx. 6 oz each), skin on or off
- Tbsp olive oil or coconut oil
- Salt & freshly ground black pepper, to taste
- medium yellow onion, finely chopped
- cloves garlic, minced
- Tbsp fresh ginger, grated
- /2 tsp Scotch Bonnet or Habanero Pepper, minced (or to taste)
- Tbsp Madras-style Curry Powder
- tsp Turmeric Powder
- Tbsp Tomato Paste
- can (13.5 oz) full-fat coconut milk (unshaken)
- /2 cup Chicken or Vegetable Stock (low sodium preferred)
- Tbsp fresh lime juice
- tsp Brown Sugar (optional)
- tsp fresh Thyme leaves (optional)
- /4 cup fresh Cilantro or Parsley, chopped (for garnish)
Instructions:
- Pat the salmon fillets completely dry. Season generously with salt and pepper.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the salmon for 2–3 minutes until lightly golden on one side. Remove from the pan and set aside.
- Reduce heat to medium. Add the chopped onion to the skillet and sauté until softened, about 4 minutes.
- Add the garlic, ginger, and minced chili. Cook for 1 minute until fragrant. Stir in the curry powder and turmeric, cooking for another minute until the spices are fragrant (bloomed). Stir in the tomato paste.
- Pour in the stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Slowly whisk in the full can of coconut milk. Add thyme (if using) and sugar (if using). Simmer gently for 3 minutes until the sauce thickens slightly. Do not let it boil vigorously.
- Gently nestle the seared salmon fillets back into the sauce, ensuring they are partially submerged.
- Cover the skillet and reduce heat to low. Simmer gently for 8–12 minutes, depending on thickness, until the salmon flakes easily with a fork (internal temperature 145°F / 63°C).
- Remove the skillet from the heat. Stir in the fresh lime juice. Taste the sauce and adjust seasoning as needed.
- Garnish generously with fresh cilantro or parsley and serve immediately, ideally over steamed Jasmine Rice.