EASY ONE PAN SALMON AND BELL PEPPER COCONUT CURRY
I was chosen as 1 of 50 bloggers to compete in the Desert Pepper Blogger Recipe Challenge! I received samples of their Chile con Queso, Cantina Medium Salsa, and Peach Mango Salsa to use in developing creative recipes for entrees, brunch, and game day bites. The challenge is to really think outside of the box and create new recipes highlighting the flavors in these crazy delicious salsas and queso dip!
The Desert Pepper Peach Mango Salsa is has the sweet and heat balance and my mind exploded with ideas with ways to use it the second I tasted it. This salsa is perfect for fusion dishes and I decided it would be the perfect base for a coconut curry! This was the easiest curry I ever made with only 3 ingredients in the sauce (thanks to all of the flavor in the salsa!) and it was absolutely delicious.
Here’s how I made it! Note – you can also scroll to the bottom of this post to skip to the full recipe or click on the photos in this post which will link you to the recipe page as well.
Heat 3 tablespoons of olive oil in a large deep skillet over medium high heat.
Season 2 pounds of skinned salmon filets with 1 teaspoon of salt and ½ teaspoon of 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 1 large chopped onion and 4 large garlic cloves to the pan drippings and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add 3 sliced bell peppers (1 red, 1 orange, 1 yellow) to the pan and cook, stirring frequently, for 5-6 minutes, until they begin to soften and lightly brown. Add ¼ 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 1 tablespoon curry powder, 1-16 ounce jar of Authentic Desert Pepper Peach Mango Salsa (Medium), 1-13.5 ounce can of unsweetened coconut milk, and another 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 chopped scallions and cilantro leaves.
EASY ONE PAN SALMON AND BELL PEPPER COCONUT CURRY
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
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
Visit https://desertpepper.com for more of their delicious salsas and queso and follow them on Facebook at https://www.facebook.com/DesertPepperTradingCoand Instagram at https://www.instagram.com/DesertPepperTradingCo
You can purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer
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