St. John’s Restaurant’s Seared Wild Salmon with Sweet Potato Curry Recipe

What Thanksgiving table would be complete without a generous helping of sweet potato casserole piled high with melted marshmallows? And who could pass on an autumnal slice of sweet potato pie?

While Southerners often associate sweet potatoes with sugar and butter, this versatile veggie actually has an impressive nutritional profile: Sweet potatoes are a great source of beta-carotene, and they’re high in vitamins, iron, potassium, and fiber. To make the most of these tasty taters, try them roasted with olive oil, sautéed in a skillet hash, or mixed into a spicy chili.

St. John's Restaurant's Seared Wild Salmon with Sweet Potato Curry

Recipe by Rebecca Barron, Executive Chef
0.0 from 0 votes
Course: MainCuisine: Seafood, American




    • For the sweet potato curry:
    • 2 Tbsp.

      coconut oil

    • 1 cup

      each of fennel, white onion, red bell pepper, and celery, diced

    • 1

      clove garlic, minced

    • 1 tsp.

      salt, plus more to taste

    • 1 cup

      okra, chopped

    • 1 cup

      eggplant, diced

    • 1 cup

      tomatoes, diced

    • 1/4 cup

      pitted dates

    • 2 cups

      sweet potatoes, diced

    • 1

      can coconut milk

    • 2 Tbsp.

      freshly ground curry powder

    • For the salmon:
    • 4

      wild caught salmon fillets

    • Salt to taste

    • White pepper to taste

    • 1 Tbsp.

      canola oil


    • Heat the coconut oil over medium-low heat in a large saucepan, and add the fennel, onion, bell pepper, celery, and garlic. Season with 1 tsp. of salt. Sauté for 3-5 minutes until translucent.

    • Add the okra and eggplant, and sauté for 3 minutes.

    • Add the tomatoes, dates, sweet potatoes, and coconut milk. Then add water until just covered. Simmer until the vegetables are tender.

    • Add the curry powder. Cook about 2 more minutes to incorporate the curry. Season to taste with salt. At this point, you can either blend the sauce or leave it as is. A purée will provide a smoother consistency.

    • To cook the salmon, season both sides with salt and white pepper. Sear in a cast iron skillet over medium heat with a little canola oil. Let the skin get nice and crispy before flipping it over. This will take 3-4 minutes on the skin side, and then 2 minutes on the flesh side.

    • Serve the salmon over the curry and enjoy!

    Did you know?

    • Sweet potatoes and yams, although often used interchangeably in recipes, are entirely different species. Yams, imported from Asia and Africa, are starchier and drier than sweet potatoes, which are homegrown and, of course, sweet! Between the two, sweet potatoes contain more nutrients and fiber.
    rebecca barron
    Chef Rebecca Barron

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