Caribbean-Style Coconut Curry Salmon
Experience a vibrant Caribbean twist with tender salmon simmered in a creamy coconut curry sauce, bursting with tropical spices and flavors. This dish is perfect for a flavorful, healthy dinner.
- 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 (6 oz each)
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste
- 1 Scotch bonnet pepper, deseeded and finely chopped (optional for heat)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice, for serving
Instructions
- Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
- Add the garlic, grated ginger, curry powder, turmeric, and paprika. Cook for 1-2 minutes until fragrant.
- Stir in the tomato paste and Scotch bonnet pepper (if using), cooking for another minute.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Season the salmon fillets with salt and pepper, then place them in the skillet, skin side down.
- Cover and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the salmon carefully and squeeze lime juice over the curry sauce. Adjust seasoning if needed.
- Serve the salmon over cooked basmati rice, spooning the coconut curry sauce on top.
- Garnish with fresh cilantro before serving.
Notes
For a milder curry, omit the Scotch bonnet pepper and add a touch of honey for sweetness. Serve with steamed vegetables or a simple green salad to complete the meal.
Find it online: https://foodlifelove.com/caribbean-style-coconut-curry-salmon/