Simple, yet so flavorful! Cooked this tonight for dinner. I was a little apprehensive considering I’ve never curried salmon, much less ate it with plantains. But here in Atlanta, as all over the United States, mother nature is tripping! The hawk is outside and I wasn’t trying to go anywhere! So I threw this all together with the scraps I had in the refrigerator. I’ve been doing that a lot lately, evidence by the beer shrimp I posted on IG lol.
The recipe for this curry sauce can be found in previous recipes. The only difference when cooking curried seafood (as opposed to chicken or red meat) is making sure the sauce is complete before adding the seafood, since fish cooks quite quickly. And I always opt for wild caught fish — that farm raised stuff has way too many chemicals that I can do without. I actually purchase my salmon from Tropical Traditions. It’s the copper river sockeye salmon.
I seasoned the fish and shrimp with curry, pepper, and Himalayan pink salt (I’ll talk about that in another post) and seared everything on my griddler. Be sure not too leave the fish on the heat too long considering it still needs to be placed in the warm sauce, which will also continue to cook the meat. Be careful not to overcook! No one likes rubbery shrimp or fish as tough as chicken.
And nope, I haven’t forgotten the coconut raisin rice. Check out that link for the recipe 🙂