Coconut Curry Salmon
Dive into the vibrant taste of the Caribbean with this delightful coconut curry salmon, infused with aromatic spices and creamy coconut milk. Serve it alongside golden, crispy smashed plantains for the perfect balance of flavors and textures. Get ready to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (237 ml) coconut milk
- to garnish fresh cilantro
- to garnish fresh parsley
- 2 green onions
- 2 green plantains
- 1 potato
- 1 cup (237 ml) pumpkin
- 1 lb (454 g) salmon
- 1 tomato
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- fresh thyme (to taste)
- garlic (to taste)
- oil (to taste)
- onion (to taste)
- pepper (to taste)
- salt (to taste)
- scotch bonnet pepper (to taste)
👨🍳 Instructions
- 1
Heat a pan or pot over medium heat and toast the curry powder.
- 2
Add onions, garlic, pumpkin, bell pepper, and scotch bonnet pepper to the pan and cook together.
- 3
Add potato and coconut milk, then season with fresh thyme, salt, and pepper. Bring to a simmer.
- 4
Once the vegetables are fully cooked, add tomato, scallion, and salmon. Cook gently.
- 5
Finish with parsley and cilantro.
- 6
For the crispy plantains, peel and fry them until golden, then smash them using a cup and re-fry until crispy. Finish with salt.
💡 Pro Tips
- ✓Toast curry powder for 30-45 seconds until fragrant but not smoking, as overheating beyond 300°F destroys volatile oils and creates bitter compounds.technique30-45 seconds, <300°F
- ✓Add salmon skin-side up during the last 4-5 minutes of cooking to maintain internal temperature of 125-130°F, preventing protein coagulation that makes fish dry and flaky.timing4-5 minutes, 125-130°F
- ✓Use full-fat coconut milk with 17-19% fat content rather than light versions, as the fat molecules carry fat-soluble curry compounds and prevent curdling when simmered.ingredient17-19% fat content
- ✓Double-fry plantains at two temperatures: first at 325°F to cook through, then at 375°F after smashing to achieve maximum crispness through moisture evaporation.technique325°F then 375°F
- ✓Add fresh herbs off-heat or during the final 30 seconds to preserve volatile compounds like linalool in cilantro, which dissipate rapidly above 140°F.timing30 seconds, <140°F
Share this recipe