This blackened salmon with white bean and coconut milk puree recipe looks complex but is rather easy to make. Perfect for nights when you’re sick of pizza and chicken, this salmon recipe will add a little spice to your week. I added some roasted curried cauliflower which tasted great with the white bean and coconut milk puree. The crispy edges of the cauliflower added a little extra crunch and texture which was delicious.
For this recipe, I made a homemade blackening seasoning and let me tell you, it was good! You could easily use it on chicken or shrimp too! So, if you have any leftover seasoning, be sure to save it for another night of the week.
Since this blackened salmon recipe includes the curried cauliflower and the white bean coconut milk puree, the only other item you may want to add would be a small salad to start. My avocado tomato salad would be great but for a lighter option my simple salad is always a good one to make!
Blackened Salmon with White Bean Coconut Milk Puree
- baking tray
- sauce pot
- food processor
White Bean Coconut Milk Puree
- 2 cans navy beans rinsed and drained
- 1 can coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2-3 cloves garlic
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon butter
Curry Roasted Cauliflower
- 1 small head cauliflower remove the florets
- 1.5 tablespoons olive oil
- Season with salt and pepper
- 1 teaspoon yellow curry powder
- 18 ounces of Scottish salmon
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- Preheat the oven to 400 degrees.
- Spray a baking tray with cooking spray and set it aside.
- Grab the food processor and add the beans, coconut milk and garlic. Blend until smooth.
- Next, you’ll add the bean mixture into a sauce pot and reduce it over medium heat. Add the lemon juice salt and pepper. Stir well. The puree will begin to thicken as it cooks.
Prepare the cauliflower:
- Cut the florets off of the cauliflower. Drizzle them in olive oil, salt and pepper. Massage the florets using your hands to make sure they are evenly coated.
- Dust the cauliflower with the yellow curry powder. Again, make sure it evenly covers the florets.
- Bake at 400 degrees for 25-30 minutes. It may take longer depending on the size of your florets. Mine were rather small.
Prepare the salmon:
- In a small mixing bowl combine the oregano, garlic powder, onion powder, salt, pepper, cayenne, and paprika. Stir until will combined.
- Next, you’ll debone the salmon filets. Pat them dry with a paper towel to remove any excess moisture.
- Using a sharp knife, gently score the skin (scales) to prevent the fish from buckling in the pan.
- Dust the fish with the blackening seasoning. Press the seasoning into the fish to make sure it’s well coated.
- Next, you’ll drizzle the fish with olive oil. Massage the olive oil into the fish.
- Heat a skillet over medium heat and add the seasoned /oiled fish flesh-side down into the pan. Cook for 5-6 minutes on each side. This will give you a medium, temperature for thicker pieces of fish. Thin pieces may not need to cook as long.
- Once cooked, remove from the pan and set aside.
Assemble your platter:
- Pour some of the white bean coconut milk puree on the bottom of the platter.
- Add the cooked salmon filets. Top with the roasted cauliflower and serve immediately.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!