Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
4-6
Ingredients
- Secret Island Salmon – 4-6 Coho filets
- Yellow onion – 1 medium, small diced
- Garlic – 4-6 cloves, thinly sliced
- Scotch bonnet OR Habanero – 3 each
- White balsamic OR apple cider vinegar – 1/2 c
- Thyme, fresh – 3 tbsp
- Bell pepper, green, small dice – 1
- Tomato paste – 2 tbsp
- Curry powder – 3 tbsp
- Coconut milk, full fat – 1 can (14oz)
- Chicken stock (or veg stock/ water for vegetarian option) – 10 oz
- Green onion – 5 thinly sliced
- Salt – as needed
- Vegetable oil – as needed
- Lemon – 1, juice
- Salt – to taste
- Sugar – pinch
Simple Steps
To make the Scotch bonnet hot sauce blend scotch bonnet and white balsamic vinegar with a pinch of both salt and sugar. Set aside.
Season salmon then sear. Set aside. In an appropriate size pot over medium high head 3 tablespoons of vegetable oil and cook onions and bell pepper until translucent, about 7 minutes.
Add garlic, thyme, green onion and curry powder and cook until fragrant – 1-3 minutes. Add tomato paste and cook for an additional 2 minutes.
Add coconut milk and chicken stock then season with salt. Bring to a boil then lower to a simmer, reduce the curry for 10-15 minutes over medium low heat. Add in salmon the baste with curry… Cook for an additional 3-5 minutes. Garnish with more green onion if desired.
Serve over coconut rice.
Enjoy! (And share the secret!)
