Caribbean-Style Coconut Curry Salmon
This Caribbean-Style Coconut Curry Salmon combines tender salmon fillets with a fragrant and creamy coconut curry sauce, infused with vibrant island spices for a deliciously bold and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Caribbean
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, thinly sliced
- 1 tbsp lime juice
- 1 tsp brown sugar
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or quinoa, for serving
Instructions
- Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute, stirring to combine.
- Pour in coconut milk, then add lime juice and brown sugar. Stir well and bring the sauce to a gentle simmer.
- Add sliced red bell pepper to the sauce and cook for 3-4 minutes until slightly tender.
- Season salmon fillets with salt and black pepper, then gently place them into the simmering curry sauce, skin side down if skin is on.
- Cover the skillet and cook for 8-10 minutes, or until salmon is cooked through and flakes easily with a fork.
- Garnish with fresh cilantro and serve hot over cooked jasmine rice or quinoa.
Notes
For added heat, sprinkle some fresh chopped Scotch bonnet peppers or drizzle with hot sauce before serving.
Find it online: https://foodiedishes.com/caribbean-style-coconut-curry-salmon/