For centuries, the channel of ocean working between Mozambique and Madagascar supplied passage and port to ships through the top of the spice commerce. The outcomes have been scrumptious, combining native seafood and coconut with wealthy spice blends for seafood curries.

We borrow from that custom — impressed by a recipe in “In Bibi’s Kitchen” by Hawa Hassan — for this straightforward one-skillet recipe from our e book “Cook What You Have,” which pulls on pantry staples to assemble simple, weeknight meals.

Instead 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. Gentle 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.

Salmon in Coconut-Curry Sauce

https://www.177milkstreet.com/recipes/salmon-coconut-curry-sauce

Start to complete: half-hour

Servings: 4

Four 6-ounce center-cut salmon fillets

Kosher salt and floor black pepper

1 tablespoon coconut oil

4 scallions, thinly sliced, white and inexperienced elements 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

1 teaspoon curry powder

14-ounce can coconut milk

2 jalapeño chilies, stemmed, seeded and thinly sliced

1 tablespoon lime juice

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 aspect down, then instantly cut back to medium. Cook, undisturbed, till golden brown, 4 to six minutes. Using 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. Cook, stirring usually, 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 carry to a simmer. Cover 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 aspect down, to the pan. Cover, cut back to low and prepare dinner till the thickest elements of the fillets attain 120°F or are almost opaque when minimize 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 Street at 177milkstreet.com/ap

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