LET'S COOK WITH ME | JAMAICAN CURRY SALMON RUN DOWN | PLANTAIN YAM BREADFRUIT AND CORNMEAL DUMPLINGS

salmon fillets

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is more affordable and has a similar flavor profile.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is less expensive and can mimic creaminess.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeños are milder and more widely available.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Turmeric can be used for color and flavor at a lower cost.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until softened, about 3-4 minutes.

Stir in curry powder and cook for 1 minute to release aromas.

Add coconut milk and bring to a simmer.

Incorporate salmon fillets, bell pepper, carrots, thyme, and bay leaves.

Season with salt and black pepper; stir gently to combine.

Add scotch bonnet pepper for heat, adjusting to taste.

Cover and simmer for 15-20 minutes until salmon is cooked through and flakes easily.

Remove scotch bonnet before serving to reduce heat, if desired.

Drizzle lime juice over the dish before serving.

Garnish with chopped green onions.

Cooking Techniques

Spice Level:

Allergens