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For this simple skillet dinner, we borrowed from “In Bibi’s Kitchen” by Hawa Hassan. Instead of mackerel, we use salmon fillets and pair them with a saucy mix of vegetables simmered in coconut milk. A small measure of curry powder, a stand-in for the Somali spice blend called xawaash, flavors the dish and gives the sauce a pale golden hue. Serve with steamed rice.
Servings
Don’t let the sauce reach a simmer after returning the salmon to the skillet. Gentle heat—just enough to create steam—is all that’s needed to cook the fillets so that they remain moist and tender.
6-ounce center-cut salmon fillets
Kosher salt and ground black pepper
Saw this pop up and wanted to make it, as I am always looking for salmon recipes. Husband was iffy as he really enjoys curry, but not a big salmon fan. This recipe won him over, he really liked it served over rice. I adjusted the curry up and removed the seeds from the jalapenos as it is our taste, it was really good. He even asked for it to be a repeat dinner item.
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Easy night recipe without flavor - can't taste the curry at all.