Name: Seared Salmon Paka
Total time: 1 hour
Yield: 4–6 servings
Ingredients: 1 Tbsp. vegetable oil; 4 6-oz. boneless salmon fillets, preferably skin-on; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; 1 medium onion, coarsely chopped; 2–3 green Thai chiles, depending on heat preference, plus more halved lengthwise for serving; 3 garlic cloves; 1 1½" piece ginger, peeled; 1 Tbsp. double-concentrated tomato paste; ½ tsp. ground turmeric; ¼ cup cilantro leaves with tender stems, plus more for serving; 2 13.5-oz. cans unsweetened coconut milk, divided; 1 Tbsp. fresh lime juice; Cooked basmati rice or country-style bread and lime wedges (for serving)

Salmon Paka plated in a bowl on white table cloth with other serving utensils on the table

Photograph by Yudi Ela Echevarria, food styling by Micah Morton, prop styling by Sean Dooley, Special thanks to Frank's House

Paka refers to a silky coconut-milk-based sauce popular in East African cuisine. In this take on machi paka, a classic fish curry, quickly seared salmon takes the place of the traditional charred, grilled white fish. Cooking the blended curry base down until the coconut milk breaks and the aromatics toast in its rich fat is key to developing deep flavor—don’t rush this part. The curry base is wonderfully versatile; if fish isn’t your thing, sub in chicken or your favorite canned beans (adjust cooking times accordingly).

What you’ll need

Large Nonstick Skillet
$50 At Amazon
GIR Mini Flip Spatula
$11 At Bon Appétit Market
Blender
$49 At Amazon

Recipe notes

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