2 lbs salmon (steaks or filets)
2 tsp fish seasoning
2 tsp Old Bay seasoning
2 tbsp Jamaican curry powder
1 can (13.5 oz) coconut milk
½ small onion, diced
4 cloves garlic, minced
1 scallion stalk, chopped
½ tsp ginger paste
2 thyme sprigs
1 scotch bonnet pepper (whole)
½ tsp pimento/allspice berries, crushed
½ green bell pepper, julienned
½ red bell pepper, julienned
3 tbsp avocado oil (or cooking oil of choice)
Salt & pepper to taste – optional (I used ½ tsp each)
1) Clean and pat dry the salmon, then drizzle with 1 tbsp oil and season with the fish seasoning and Old Bay.
2) Heat 2 tbsp oil in a large pan on medium-high heat, then sear the salmon for one minute on each side. (Do not cook the salmon all the way through yet.)
3) Remove the salmon from the pan, reduce the heat to medium-low, then add the diced onion and curry powder. Allow the curry powder to “burn” (toast or bloom) by stirring it lightly in the pan until it becomes fragrant and a deep brown color after about 1-2 minutes.
4) Stir the garlic, scallion, garlic paste, and crushed pimento into the toasted and curry, then add the coconut milk. Stir until the coconut curry gravy becomes a rich golden color. Add the thyme, scotch bonnet, salt and pepper to taste, if desired, then cover and allow to simmer on low heat for 5 minutes.
5) Add the salmon back to the pan along with the bell peppers, and with the coconut curry. Cover and simmer for another 5 minutes or until the salmon is fully cooked.
Serve over plain white jasmine rice with a side salad or steamed vegetables and enjoy!