• 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


  1. Combine Scotch bonnet and vinegar with a pinch of both salt and sugar in a blender. Puree until smooth. Set aside.

  2. Heat 1 tablespoon oil in a wide, medium saucepan over high heat. Season salmon with salt and add to pan, skin side down. Cook 3 minutes, then flip salmon over and add butter. Sear salmon until lightly browned, about 2 minutes. Set aside.

  3. Heat remaining 3 tablespoons oil in a medium saucepan over medium heat. Add onion and bell pepper and cook until translucent, stirring frequently, about 7 minutes. Add garlic, thyme, all but 1 tablespoon green onion, and curry powder and cook until fragrant, 2 minutes. Add tomato paste and cook 2 minutes, stirring to coat vegetables with tomato paste. Add coconut milk and stock to pot. Season with a pinch of salt and lemon juice and stir.

  4. Bring sauce to a boil then lower heat to medium-low and simmer sauce until slightly thickened, 10 to 15 minutes. Add salmon to sauce and simmer 3 minutes. Spoon salmon and sauce over rice, garnish with remaining green onion, and serve with pepper sauce.

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