Description
Experience the vibrant flavors of the tropics with this Caribbean Coconut Curry Salmon. Tender salmon fillets are simmered in a creamy coconut curry sauce, complemented by fresh vegetables and aromatic spices. Served over rice or quinoa, this dish is a delicious and satisfying meal that brings a taste of the Caribbean to your table.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 can (14 ounces) coconut milk
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- In a small bowl, combine the soy sauce, lime juice, and a pinch of salt and pepper.
- Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is well-coated. Let them marinate for at least 15 minutes (up to an hour for enhanced flavor).
- In a large skillet or saucepan, heat the coconut oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and grated ginger, sautéing for an additional 1-2 minutes until fragrant.
- Toss in the sliced red and green bell peppers and cook for about 3-4 minutes until they start to soften.
- Add the curry powder, ground turmeric, ground cumin, and paprika, stirring well to coat the vegetables. Cook for another minute.
- Pour in the coconut milk, stirring to combine, and bring to a gentle simmer for about 5-7 minutes.
- Carefully place the marinated salmon fillets into the simmering coconut curry sauce, ensuring they are submerged.
- Cover the skillet with a lid and let the salmon cook for about 8-10 minutes, or until it flakes easily with a fork and is opaque in the center.
- Gently spoon some of the sauce over the salmon fillets to keep them moist.
- Serve a generous scoop of cooked rice or quinoa on each plate.
- Place a salmon fillet on top of the rice, nestled in the coconut curry sauce.
- Drizzle more coconut curry sauce over the salmon and rice.
- Garnish with freshly chopped cilantro and a wedge of lime on the side.
Notes
- For a spicier kick, consider adding red pepper flakes or a chopped chili pepper to the sauce.
- This dish pairs well with a side of steamed vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes