EASY ONE PAN SALMON AND BELL PEPPER COCONUT CURRY

Seafood|Asian|Gluten-free

Ingredients

3 tablespoons olive oil

2- 2 ½ pounds salmon filets, skinned

1 ½ teaspoons salt, divided

1 teaspoon black pepper, divided

1 large onion, chopped

3 large garlic cloves, chopped

1 red bell pepper, cut in to ½” wide strips

1 orange bell pepper, cut in to ½” wide strips

1 yellow bell pepper, cut in to ½” wide strips

¼ cup seafood or chicken stock

1 tablespoon curry powder

1, 16 ounce jar Authentic Desert Pepper Peach Mango Salsa (Medium)

1, 13.5-ounce can coconut milk (unsweetened)

½ cup fresh cilantro leaves, rough chopped (plus more for garnish)

½ cup scallions, chopped (plus more for garnish)

2 tablespoons fresh squeezed lemon juice

4 cups white rice, cooked to package directions

Instructions

Heat the olive oil in a large deep skillet over medium high heat.

Season the fish with 1 teaspoon of the salt and ½ teaspoon of the black pepper on both sides. Place, top-side-down, in the hot oil and sear on each side for 2-3 minutes until golden. Remove from pan and set aside. The fish will not be completely cooked through but will finish cooking in the sauce later.

Add the onion and garlic to the pan drippings and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add all of the sliced bell peppers to the pan and cook, stirring frequently, for 5-6 minutes, until they begin to soften and lightly brown. Add the chicken stock to the pan and bring to a boil. Cook stirring until most of the moisture is absorbed and the peppers are soft.

Add the curry powder, the jar of salsa, the can of coconut milk, and the remaining ½ teaspoon each of the salt and pepper to the pan. Stir to fully combine and bring to a low boil. Stir in the cilantro and scallions.

Nestle the fish back into the pan, covering with the sauce and some of the peppers. Reduce the heat to low and cook for 8-10 minutes until the fish is just cooked through (slightly translucent and moist in the center) and flakes easily with a fork. This timing can vary slightly depending on the thickness of the fish.

Serve the fish hot over rice ladled with loads of that yummy sauce and garnished with more scallions and cilantro leaves

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