Coconut Curry Salmon Pasta

Coconut Curry Salmon Pasta

 

 

INGREDIENTS:

1 lb salmon, sliced into three pieces

½ lb pasta of choice

½ onion, diced

4 garlic cloves, minced

1 scallion stalk, diced

Leaves of 2 thyme sprigs

4 pimento seeds, crushed

1 scotch bonnet pepper (keep whole)

½ red bell pepper, sliced

½ green bell pepper, sliced

2 tbsp fresh parsley, chopped fine

2 tbsp curry powder

1 can heavy coconut cream

2 oz (or 1/4 cup) shredded parmesan cheese – optional

2 tbsp coconut oil

2 tbsp butter

1 tbsp Old Bay seasoning

2 tsp salt (or to taste)

1 tsp black pepper (or to taste)

 

 

INSTRUCTIONS:

 

1) Clean, then season the salmon with 2 tsp Old Bay seasoning, ½ tsp salt, and ½ tsp black pepper. (Optional - drizzle a tiny bit of olive oil over the salmon to make it easier for the seasoning to stick)

 

2) Boil the pasta a minute before al dente according to package instructions. Reserve about 1 cup pasta water for later use.

 

3) To a hot skillet on medium heat, add 2 tbsp coconut oil. Sear the salmon for 2 minutes on each side. Set aside.

 

4) To the same pan with the heat turned down to medium-low, add 1 tbsp butter, the onion, garlic, scallion, thyme, and pimento. Sauté for 2 minutes or until fragrant.

 

5) Add 2 tbsp curry powder and incorporate until it becomes paste-like with the fresh seasonings. Deglaze with ½ cup of pasta water. Stir until nothing is sticking to the bottom of the pan and the curry is thick.

 

6) Add the can of heavy coconut cream. Stir well and season with the remaining Old Bay, salt, and pepper to taste. Add the scotch bonnet pepper, bell peppers, and one tbsp parsley, and allow to simmer on medium-low until the sauce thickens to desired consistency.

 

7) Turn the heat down to the lowest setting, and stir in 1 tbsp butter and the parmesan cheese if using. If the sauce becomes too thick, add additional pasta water.

 

8) Reserve ½ cup of the coconut curry sauce before stirring in the pasta. Ensure it is well coated, then add the salmon to the pan.

 

9) Pour the reserved coconut curry sauce over the salmon pasta. Allow to lightly simmer on very low heat until the salmon is cooked through to desired doneness.

 

Garnish with remaining parsley, serve, and enjoy!