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Coconut Curry Salmon
Ingredients
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- 3 Scotch bonnet peppers, seeded, stemmed, and chopped (substitute habanero peppers if needed)
- 1/2 cup white balsamic (substitute apple cider vinegar if needed)
- Pinch of kosher salt, plus more as needed
- Pinch of granulated sugar
- 4 tablespoons vegetable or another neutral oil, divided
- 4 (6-ounce) fillets Coho salmon (such as Secret Island)
- 1 tablespoon unsalted butter
- 1 medium (9-ounce) yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 3 tablespoons chopped fresh thyme leaves
- 1 green bell pepper, finely chopped
- 2 tablespoons tomato paste
- 3 tablespoons Madras curry powder
- 1 (13 1/2-ounce) can full fat coconut milk, well-shaken
- 10 ounces vegetable or chicken stock, or water
- 1 tablespoon fresh lemon juice, plus more as needed
- 5 green onions, thinly sliced, divided
- 6 cups cooked rice or coconut rice, for serving
