Go Back

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

By Rebecca Barron, Executive Chef of St. John's Restaurant in Chattanooga
Cook Time 16 mins
Course Main Course
Servings 4 people


  • 4 wild caught salmon fillets
  • Salt to taste
  • White pepper to taste
  • 1 Tbsp. canola oil
  • 2 Tbsp coconut oil

  • 1 cup fennel
  • 1 cup white onion diced
  • 1 cup red bell pepper diced
  • 1 cup celery diced
  • 1 clove garlic

  • 1 tsp. salt
  • 1 cup okra
  • 1 cup eggplant
  • 1 cup tomatoes diced
  • 1/4 cup pitted dates
  • 2 cups sweet potatoes diced
  • 1 can coconut milk
  • 2 tbsp. freshly ground curry powder


  • 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!