Carole Food.

This creamy salmon curry is the perfect dinner option. It’s easy, quick and full of flavour! The creamy coconut sauce works really well with the salmon, and it’s perfect with some white rice to soak it all up. It’s also pretty nutritious, with three different types of vegetables, plus healthy fats from the omega-3.

My preferred chilli to use is scotch bonnet, but use whatever your favourite is! Just remember to decrease or increase the quantity of chilli depending how hot the variety you use is. 

What ingredients do you need for this dish (includes possible substitutions)? 

Salmon: salmon works really well here as its strong flavour and meaty texture holds up well against the sauce.

Onion: either brown or red will work! 

Pepper: use any colour, but just remember that green has a slight bitterness to it. 

Garlic: as usual, add as much or as little as you like! 

Ginger: I find grating the ginger is easiest, but it can also be very finely chopped if you prefer. 

Scotch bonnet: my favourite chilli! But you can substitute this for whatever your preference is. 

Spices: make sure you use a curry powder that you really like as it’s the main flavour in the sauce, I like to use West Indian curry powder.

Coconut milk: full fat or light coconut milk will work here. 

Thyme: this is optional, but it adds a bit more fragrance and depth to the sauce.

Spinach: provides a nice pop of colour and extra nutrients.

Lime: can be substituted with lemon if needed! 

Chopped coriander: adds freshness and another level of flavour to the finished dish. 

Sugar: curries are all about balancing flavours so sometimes a little bit of sugar helps out with this. However, it is optional so don’t feel obliged to use! 

What to serve this with? 

This is excellent with rice but it would be great with roti too. 

Instructions 

Cook the salmon 

Season the salmon well with salt, and don’t forget to salt the skin too! I find a non-stick pan is best when cooking fish. Add 1-2 tbsp of oil to the pan and place it over a medium heat. When the pan is nice and hot, add the salmon skin side down and fry for about 3 minutes until the skin is crisp. Then flip the fillets over and cook for about 1-2 minutes. It doesn’t need to be fully cooked at this point because the salmon will be added back into the sauce later on. Remove the salmon from the pan and set aside until later. 

Fry the vegetables 

Add the onion and pepper into the pan and cook until softened, this will take about 5 minutes. Stir it every now and again so it doesn’t stick to the bottom of the pan. Then, add the garlic, ginger, scotch bonnet and the spices. Cook for 2 more minutes and stir it regularly. 

Add the coconut milk

Add the coconut milk and thyme (if using), increase the heat to high and simmer for 5 minutes. Then add the spinach and cook until wilted.

Add the rest of the ingredients 

Reduce the heat to medium then squeeze in the lime juice and stir in the chopped coriander. Taste for seasoning as you may need to add a bit more salt or sugar. Sometimes curries needs sweetness to balance the flavours, but if you don’t want to add it then it’s completed optional. 

Add the salmon back to the pan 

Add the salmon back to the pan then simmer for a couple of minutes, or until the salmon is fully cooked.