Caribbean-Style Coconut Curry Salmon
This Caribbean-Style Coconut Curry Salmon features tender salmon fillets simmered in a fragrant, creamy coconut curry sauce infused with island spices, perfect for a vibrant and 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 tbsp coconut oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 scotch bonnet pepper, seeded and chopped (optional, for heat)
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
- Add garlic, ginger, curry powder, and turmeric. Cook for 1-2 minutes until fragrant.
- Pour in coconut milk and stir to combine. Bring the mixture to a gentle simmer.
- Add red bell pepper and scotch bonnet pepper if using. Simmer for 5 minutes to soften the peppers.
- Season the salmon fillets with salt and pepper, then carefully place them into the curry sauce. Spoon sauce over the fillets.
- Cover and cook for 8-10 minutes, or until salmon is cooked through and flakes easily with a fork.
- Remove from heat and stir in lime juice.
- Garnish with fresh cilantro and serve hot with rice or your preferred side.
Notes
For a milder curry, omit the scotch bonnet pepper and substitute with sweet bell peppers. Serve with jasmine rice or steamed vegetables for a complete meal.
Find it online: https://cakesbybelinda.com/caribbean-style-coconut-curry-salmon/