As a substitute of mackerel, we use salmon fillets and pair them with a saucy mixture of greens simmered in coconut milk. A small measure of curry powder, a stand-in for the Somali spice mix known as xawaash, flavors the dish and offers the sauce a pale golden hue.
Don’t let the sauce attain a simmer after returning the salmon to the skillet. Mild warmth — simply sufficient to create steam — is all that’s wanted to prepare dinner the fillets in order that they continue to be moist and tender. Serve with steamed rice.
Begin to end: half-hour
4 6-ounce center-cut salmon fillets
Kosher salt and floor black pepper
4 scallions, thinly sliced, white and inexperienced components reserved individually
4 medium garlic cloves, minced
1 pint cherry or grape tomatoes, halved
2 medium carrots, peeled and shredded on the big holes of a field grater
14-ounce can coconut milk
2 jalapeño chilies, stemmed, seeded and thinly sliced
Season the salmon on each side with salt and pepper. In a 12-inch nonstick skillet over medium-high, warmth the oil till shimmering. Add the salmon flesh facet down, then instantly cut back to medium. Prepare dinner, undisturbed, till golden brown, 4 to six minutes. Utilizing a large, skinny spatula, switch the salmon browned-side as much as a plate.
Return the skillet to medium-high and add the scallion whites and the garlic. Prepare dinner, stirring typically, till evenly browned, 1 to 2 minutes. Add the tomatoes, carrots, curry powder and ½ teaspoon salt; prepare dinner, stirring, till the liquid launched by the tomatoes has virtually evaporated, about 5 minutes. Stir within the coconut milk, chilies and ¼ cup water, then convey to a simmer. Cowl and prepare dinner over medium-low, stirring often, till the carrots are softened, 6 to 9 minutes.
Stir within the lime juice and return the salmon, pores and skin facet down, to the pan. Cowl, cut back to low and prepare dinner till the thickest components of the fillets attain 120°F or are almost opaque when lower into, 3 to five minutes. Off warmth, style the sauce and season with salt and pepper. Serve sprinkled with the scallion greens.
EDITOR’S NOTE: For extra recipes, go to Christopher Kimball’s Milk Avenue at 177milkstreet.com/ap