Main Dishesbonappetit4.8
Seared Salmon Paka
Quickly seared salmon takes a bath in silky, aromatic coconut curry in this inspired take on East African machi paka.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●spatula
- ●blender
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Season four 6-oz. boneless salmon fillets, preferably skin-on, with kosher salt and cook (skin side down if it has skin), pressing fillets gently with a spatula, until golden brown, about ⏱️ 4 minutes. Turn fillets over and cook until golden brown and just cooked through, about ⏱️ 3 minutes. Transfer to a plate. Wipe out skillet and reserve.
. vegetable oil1 Tbsp6-oz. boneless salmon fillets, preferably skin-on4
2
Purée 1 medium onion, coarsely chopped, 2–3 green Thai chiles, depending on heat preference, 3 garlic cloves, one 1½" piece ginger, peeled, 1 Tbsp. double-concentrated tomato paste, ½ tsp. ground turmeric, ¼ cup cilantro leaves with tender stems, and one 13.5-oz. can unsweetened coconut milk in a blender on high speed until smooth. Pour onion mixture into reserved skillet and sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Bring to a brisk simmer over medium-high heat, then reduce heat to medium and cook, stirring often with a wooden spoon, until mixture is reduced to a thick paste, fat separates from coconut milk (it will look broken), and aromatics are golden brown, 30–⏱️ 35 minutes.
medium onion, coarsely chopped1–3 green Thai chiles, depending on heat preference, plus more halved lengthwise for serving21½" piece ginger, peeled1. double-concentrated tomato paste1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
3
Pour in remaining one 13.5-oz. can unsweetened coconut milk and ¼ cup water and bring to a simmer, scraping up any browned bits.
4
Gently break salmon fillets into 3" pieces and return to skillet. Cook just until salmon is heated through, about ⏱️ 3 minutes. Stir 1 Tbsp. fresh lime juice into curry and remove from heat.
. fresh lime juice1 Tbsp
5
Divide curry among shallow bowls and top with cilantro leaves with tender stems and halved green Thai chiles. Serve with cooked basmati rice or country-style bread and lime wedges alongside. Do ahead: Curry base can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.
Cooked basmati rice or country-style bread and lime wedges (for serving)
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