Prep & Season:

• Pat the salmon fillets dry with a paper towel. In a small bowl, combine the salt/pepper- to taste, 2 teaspoons curry powder, garlic powder, and smoked paprika. Stir the spices together to fully combine. Drizzle 1 tablespoon of olive oil over the salmon and sprinkle the spice blend over the fillets. Use your hands to rub the spice blend into the salmon until evenly coated. Then set aside.

Sear the salmon:

• Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon into the skillet. Let the salmon sear, undisturbed, until the fillets achieve a deep, golden sear, about 2-3 minutes. Then flip the salmon to continue searing on the other side, about 1-2 minutes, or until your desired level of doneness is achieved. Then set the seared salmon fillets aside onto a clean plate while you prepare the coconut curry sauce. Reduce heat to medium or medium-low.

Burn Curry:

• Coat the bottom of the pan with remaining 1 tablespoon of oil. When the oil is hot and shimmering, sprinkle in the remaining 1 tablespoon of curry powder. Use a wooden utensil to stir the spice into the oil. Burn the curry in the oil, stirring frequently, until the curry is fragrant and well-bloomed, taking on a deep, golden brown color- about 30 seconds.

Sauté the Aromatics & Add Spices:

• Add the butter, bell pepper, and onion into the skillet. Sauté the bell pepper and onion, stirring often, for about 3-4 minutes- or until translucent and softened. Then add the garlic, ginger, fresh thyme, and allspice. Continue cooking, stirring every so often, until the mixture is fragrant and well combined, about 1-2 minutes.

Add Coconut Milk & Simmer Sauce:

• Then pour in the coconut milk and add scotch bonnet pepper (if using), stir everything together to combine. Allow the sauce to come up to a gentle simmer and then reduce the heat to the lowest setting. Give the sauce a good stir and taste test- season with more salt/pepper, to taste. Then add the salmon fillets back into the skillet along with any residual juices. Spoon some of the sauce over the salmon and continue cooking for another 1-2 minutes or so. Then remove from heat.

Serve:

• Discard the scotch bonnet pepper. Serve this coconut curry salmon immediately alongside your favorite side dishes, if desired (we love pairing this dish right over some jasmine rice!). Enjoy!

Notes:

• Caribbean-style curry powder: You can find this style of curry powder at your local Caribbean/West Indian or Latin market. I personally recommend the Betapac or Chief brand of curry powder.

*Please read blog post in its entirety for more tips + tricks.