This Jamaican Coconut Curry Salmon is a mouthwatering fusion of bold island flavors, combining the rich creaminess of coconut milk with the robust spice of curry powder and Scotch bonnet pepper. The salmon fillets are seasoned to perfection and seared before being simmered in a fragrant coconut curry sauce. The dish is enhanced with fresh thyme, bell peppers, and onions, making it a vibrant and satisfying meal that’s perfect for any night of the week.
Ingredients:
For the Salmon Fillets:
- 4 salmon fillets
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 tablespoon curry powder (Betapac or Montego brand recommended)
- ½ teaspoon black pepper
- ½ teaspoon salt (more or less to taste)
For the Jamaican Curry:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons curry powder (Betapac or Montego brand recommended)
- ½ green bell pepper, medium, julienned (or any color)
- ½ red bell pepper, medium, julienned (or any color)
- 1 small onion, julienned (or 2 stalks escallion, green onion)
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 Scotch bonnet pepper (or 1 teaspoon of hot pepper sauce)
- 400 ml coconut milk (1 can)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (more or less to taste)
For the Cornstarch Slurry (to thicken the sauce):
- 3 teaspoons cornstarch
- 3 teaspoons cold water
Instructions:
Step 1: Prepare the Salmon
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season with garlic powder, curry powder, black pepper, and salt.
- Sear the Salmon: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the seasoned salmon fillets and sear for 2-3 minutes per side, until golden brown. Remove the salmon from the skillet and set aside.
Step 2: Make the Jamaican Coconut Curry
- Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the julienned bell peppers, onion (or escallion), and minced garlic for 3-4 minutes, until softened and fragrant.
- Add the Curry Powder and Spices: Stir in the curry powder, fresh thyme, and Scotch bonnet pepper (or hot pepper sauce), cooking for another minute to release the flavors.
- Add Coconut Milk: Pour in the coconut milk, then add paprika, black pepper, and salt. Stir well and bring the mixture to a simmer.
Step 3: Thicken the Sauce
- Prepare the Cornstarch Slurry: In a small bowl, mix 3 teaspoons of cornstarch with 3 teaspoons of cold water to form a slurry.
- Thicken the Curry: Slowly pour the slurry into the simmering coconut curry sauce, stirring constantly until the sauce thickens to your desired consistency.
Step 4: Simmer the Salmon
- Return the Salmon to the Pan: Gently place the seared salmon fillets back into the skillet with the coconut curry sauce. Spoon the sauce over the salmon and let it simmer for 5-7 minutes, allowing the flavors to meld together.
Step 5: Serve
- Serve and Garnish: Serve the Jamaican Coconut Curry Salmon hot, garnished with extra fresh thyme or chopped green onions. Pair it with steamed rice, quinoa, or a side of sautéed vegetables for a complete meal.
Conclusion:
This Jamaican Coconut Curry Salmon is a true celebration of Caribbean flavors, from the spiced salmon fillets to the creamy, aromatic curry sauce. The combination of curry powder, Scotch bonnet pepper, and coconut milk creates a rich and comforting dish that is perfect for weeknight dinners or special occasions. Serve it with rice or veggies for a satisfying and flavorful meal that transports you straight to the islands.
Jamaican Coconut Curry Salmon
Deliciously spiced salmon fillets simmered in arich and creamy Jamaican coconut curry sauce with fresh thyme, Scotch bonnetpepper, and bell peppers. This dish brings the bold flavors of the Caribbean toyour dinner table.
Ingredients
For the Salmon Fillets:
- 4 salmon fillets
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 tablespoon curry powder Betapac or Montego brand recommended
- ½ teaspoon black pepper
- ½ teaspoon salt more or less to taste
For the Jamaican Curry:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons curry powder Betapac or Montego brand recommended
- ½ green bell pepper medium, julienned (or any color)
- ½ red bell pepper medium, julienned (or any color)
- 1 small onion julienned (or 2 stalks escallion, green onion)
- 3 cloves garlic minced
- 2 sprigs fresh thyme
- 1 Scotch bonnet pepper or 1 teaspoon of hot pepper sauce
- 400 ml coconut milk 1 can
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt more or less to taste
For the Cornstarch Slurry to thicken the sauce:
- 3 teaspoons cornstarch
- 3 teaspoons cold water
Instructions
Step 1: Prepare the Salmon
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season with garlic powder, curry powder, black pepper, and salt.
- Sear the Salmon: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the seasoned salmon fillets and sear for 2-3 minutes per side, until golden brown. Remove the salmon from the skillet and set aside.
Step 2: Make the Jamaican Coconut Curry
- Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the julienned bell peppers, onion (or escallion), and minced garlic for 3-4 minutes, until softened and fragrant.
- Add the Curry Powder and Spices: Stir in the curry powder, fresh thyme, and Scotch bonnet pepper (or hot pepper sauce), cooking for another minute to release the flavors.
- Add Coconut Milk: Pour in the coconut milk, then add paprika, black pepper, and salt. Stir well and bring the mixture to a simmer.
Step 3: Thicken the Sauce
- Prepare the Cornstarch Slurry: In a small bowl, mix 3 teaspoons of cornstarch with 3 teaspoons of cold water to form a slurry.
- Thicken the Curry: Slowly pour the slurry into the simmering coconut curry sauce, stirring constantly until the sauce thickens to your desired consistency.
Step 4: Simmer the Salmon
- Return the Salmon to the Pan: Gently place the seared salmon fillets back into the skillet with the coconut curry sauce. Spoon the sauce over the salmon and let it simmer for 5-7 minutes, allowing the flavors to meld together.
Step 5: Serve
- Serve and Garnish: Serve the Jamaican Coconut Curry Salmon hot, garnished with extra fresh thyme or chopped green onions. Pair it with steamed rice, quinoa, or a side of sautéed vegetables for a complete meal.