Coconut Curry Salmon with Crispy Green Plantain
Coconut Curry Salmon with Crispy Green Plantain
Ingredients
For the Coconut Curry Salmon
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 yellow onion, large, diced
- 4 cloves garlic, minced
- 1 1/2 cups pumpkin, diced into 1/2-inch pieces
- 1 red bell pepper, large, sliced
- 1 scotch bonnet pepper, whole (or minced for more heat, adjust to taste)
- 2 potatoes, medium, peeled and diced into 1-inch pieces
- 13 1/2 fluid ounces full-fat coconut milk, 1 can
- 3 sprigs fresh thyme
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1 roma tomato, large, diced
- 1/4 cup scallions, sliced
- 1 1/2 pounds salmon fillets, skin removed, cut into 1 1/2-inch cubes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
For the Crispy Green Plantains (Tostones)
- 3 green plantains, large, peeled and cut into 1-inch thick rounds
- 3 cups vegetable oil, for frying
- 1/2 teaspoon salt, fine sea salt, or to taste
For Serving
- 2 cups white rice, uncooked, prepared according to package directions
- 2 avocado, ripe, sliced
Instructions
- 1
Prepare the rice: Cook white rice according to package directions. Set aside, keeping warm.
⏱️ 20 min
- 2
Start the curry base: Heat olive oil in a large pot or Dutch oven over medium heat. Add curry powder and toast for 1 minute until fragrant, stirring constantly.
⏱️ 2 min
- 3
Sauté aromatics and vegetables: Add diced onion, minced garlic, diced pumpkin, sliced red bell pepper, and the whole scotch bonnet pepper to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables begin to soften.
⏱️ 10 min
- 4
Simmer the curry: Stir in the diced potatoes, coconut milk, fresh thyme sprigs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes and pumpkin are tender.
⏱️ 20 min
- 5
Prepare the plantains (first fry): While the curry simmers, heat vegetable oil in a large skillet or deep pot over medium-high heat to 350°F (175°C). Carefully add the plantain rounds and fry for 2-3 minutes per side, until lightly golden. Do not overcrowd the pan; work in batches if necessary. Remove plantains with a slotted spoon and place on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350
- 6
Smash and re-fry plantains: Using a plantain press or the bottom of a sturdy cup/plate, smash each fried plantain round flat to about 1/4-inch thickness. Return the smashed plantains to the hot oil and fry for another 2-3 minutes per side, until golden brown and crispy. Remove and drain on fresh paper towels. Immediately season with salt.
⏱️ 10 min•🌡️ 350
- 7
Finish the curry: Remove the thyme sprigs and scotch bonnet pepper (if desired, for less heat). Stir in the diced tomato and sliced scallions. Gently fold in the cubed salmon. Cook, uncovered, for 5-7 minutes, or until the salmon is cooked through and flakes easily. Be careful not to overcook the salmon.
⏱️ 7 min
- 8
Garnish and serve: Remove the pot from heat. Stir in the fresh chopped parsley and cilantro. Taste and adjust seasoning as needed. Serve the coconut curry salmon hot with the prepared white rice, sliced avocado, and crispy green plantains on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Curry Salmon with Crispy Green Plantain
Ingredients
For the Coconut Curry Salmon
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 yellow onion, large, diced
- 4 cloves garlic, minced
- 1 1/2 cups pumpkin, diced into 1/2-inch pieces
- 1 red bell pepper, large, sliced
- 1 scotch bonnet pepper, whole (or minced for more heat, adjust to taste)
- 2 potatoes, medium, peeled and diced into 1-inch pieces
- 13 1/2 fluid ounces full-fat coconut milk, 1 can
- 3 sprigs fresh thyme
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1 roma tomato, large, diced
- 1/4 cup scallions, sliced
- 1 1/2 pounds salmon fillets, skin removed, cut into 1 1/2-inch cubes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
For the Crispy Green Plantains (Tostones)
- 3 green plantains, large, peeled and cut into 1-inch thick rounds
- 3 cups vegetable oil, for frying
- 1/2 teaspoon salt, fine sea salt, or to taste
For Serving
- 2 cups white rice, uncooked, prepared according to package directions
- 2 avocado, ripe, sliced
Instructions
- 1
Prepare the rice: Cook white rice according to package directions. Set aside, keeping warm.
⏱️ 20 min - 2
Start the curry base: Heat olive oil in a large pot or Dutch oven over medium heat. Add curry powder and toast for 1 minute until fragrant, stirring constantly.
⏱️ 2 min - 3
Sauté aromatics and vegetables: Add diced onion, minced garlic, diced pumpkin, sliced red bell pepper, and the whole scotch bonnet pepper to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables begin to soften.
⏱️ 10 min - 4
Simmer the curry: Stir in the diced potatoes, coconut milk, fresh thyme sprigs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes and pumpkin are tender.
⏱️ 20 min - 5
Prepare the plantains (first fry): While the curry simmers, heat vegetable oil in a large skillet or deep pot over medium-high heat to 350°F (175°C). Carefully add the plantain rounds and fry for 2-3 minutes per side, until lightly golden. Do not overcrowd the pan; work in batches if necessary. Remove plantains with a slotted spoon and place on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350 - 6
Smash and re-fry plantains: Using a plantain press or the bottom of a sturdy cup/plate, smash each fried plantain round flat to about 1/4-inch thickness. Return the smashed plantains to the hot oil and fry for another 2-3 minutes per side, until golden brown and crispy. Remove and drain on fresh paper towels. Immediately season with salt.
⏱️ 10 min•🌡️ 350 - 7
Finish the curry: Remove the thyme sprigs and scotch bonnet pepper (if desired, for less heat). Stir in the diced tomato and sliced scallions. Gently fold in the cubed salmon. Cook, uncovered, for 5-7 minutes, or until the salmon is cooked through and flakes easily. Be careful not to overcook the salmon.
⏱️ 7 min - 8
Garnish and serve: Remove the pot from heat. Stir in the fresh chopped parsley and cilantro. Taste and adjust seasoning as needed. Serve the coconut curry salmon hot with the prepared white rice, sliced avocado, and crispy green plantains on the side.
⏱️ 3 min