Salmon in Coconut-Curry Sauce

Ingredienser

Four 6-ounce center-cut salmon fillets, patted dry

Kosher salt and ground black pepper

1 tablespoon grapeseed or other neutral oil

4 scallions, thinly sliced, white and green parts reserved separately

4 medium garlic cloves, minced

1 pint cherry or grape tomatoes, halved

2 medium carrots, peeled and shredded on the large holes of a box grater

1 teaspoon curry powder

14-ounce can coconut milk

2 jalapeño chilies, stemmed, seeded and thinly sliced

1 tablespoon lime juice

Vejledning

Season the salmon on both sides with salt and pepper. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the salmon flesh side down, then immediately reduce to medium. Cook, undisturbed, until golden brown, 4 to 6 minutes. Using a wide, thin spatula, transfer the salmon browned-side up to a plate.

Return the skillet to medium-high and add the scallion whites and the garlic. Cook, stirring often, until lightly browned, 1 to 2 minutes. Add the tomatoes, carrots, curry powder and ½ teaspoon salt; cook, stirring, until the liquid released by the tomatoes has almost evaporated, about 5 minutes. Stir in the coconut milk, chilies and ¼ cup water, then bring to a simmer. Cover and cook over medium-low, stirring occasionally, until the carrots are softened, 6 to 9 minutes.

Stir in the lime juice and return the salmon, skin side down, to the pan. Cover, reduce to low and cook until the thickest parts of the fillets reach 120°F or are nearly opaque when cut into, 3 to 5 minutes. Off heat, taste the sauce and season with salt and pepper. Serve sprinkled with the scallion greens.

Notater

For this simple skillet dinner, we borrowed from “In Bibi’s Kitchen” by Hawa Hassan. Instead of mackerel, we use salmon fillets and pair them with a saucy mix of vegetables simmered in coconut milk. A small measure of curry powder, a stand-in for the Somali spice blend called xawaash, flavors the dish and gives the sauce a pale golden hue. Serve with steamed rice.