Salmon with Coconut Curry
4 people
00h 10
00h 30
Featuring seared salmon with a curry sauce made with cocounut milk, peppers, thyme, tomato and onions. Be sure to use full-fat coconut milk for the richest flavor and texture.
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Ingredients and Method
Ingredients
- 4 ButcherBox.ca wild Pacific sockeye salmon fillets
- 1 tbsp ButcherBox.ca 100% grass fed grass finished organic butter, unsalted
- 10 oz ButcherBox.ca organic chicken bone broth
- 1/2 cup white balsamic (or apple cider) vinegar
- pinch Kosher salt, more to taste as needed
- pinch granulated white sugar
- 4 tbsp grapeseed or other neutral oil, divided
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, thinly sliced
- 3 tbsp fresh thyme leaves, chopped
- 1 green bell pepper, seeded and finely chopped
- 1 tbsp plain tomato paste
- 3 tbsp Madras curry powder
- 1 can (13.5 oz) coconut milk, well shaken
- 3 Scotch bonnet pepper, stemmed, seeded and chopped (habanero peppers will work, too)
- 1 tbsp fresh lemon juice, more if needed
- 5 green onions, thinly sliced, divided
- 6 cups coconut or jasmine rice (or your choice of rice, cauli rice, etc)
Method
- Combine Scotch bonnet and vinegar with a pinch of both salt and sugar in a blender. Puree until smooth. Set aside.
- Heat 1 tablespoon oil in a wide, medium saucepan over high heat. Season salmon with salt and add to pan, skin side down. Cook 3 minutes, then flip salmon over and add butter. Sear salmon until lightly browned, about 2 minutes. Set aside.
- Heat remaining 3 tablespoons oil in a medium saucepan over medium heat. Add onion and bell pepper and cook until translucent, stirring frequently, about 7 minutes. Add garlic, thyme, all but 1 tablespoon green onion, and curry powder and cook until fragrant, 2 minutes. Add tomato paste and cook 2 minutes, stirring to coat vegetables with tomato paste. Add coconut milk and stock to pot. Season with a pinch of salt and lemon juice and stir.
- Bring sauce to a boil then lower heat to medium-low and simmer sauce until slightly thickened, 10 to 15 minutes. Add salmon to sauce and simmer 3 minutes. Spoon salmon and sauce over rice, garnish with remaining green onion, and serve with pepper sauce.
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