Description
A vibrant and flavorful dish featuring tender salmon fillets simmered in rich coconut milk, infused with aromatic spices and served with jasmine rice or plantains.
Ingredients
- 4 salmon fillets
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, diced
- Salt and pepper to taste
- Fresh herbs (like cilantro or parsley) for garnish
- Jasmine rice or plantains for serving
Instructions
- In a large skillet, heat some oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant.
- Add the bell pepper and cook for a few more minutes until it softens slightly.
- Stir in the curry powder and pour in the coconut milk. Bring this mixture to a gentle simmer.
- Place the salmon fillets into the skillet, skin-side down. Cook for about 6-8 minutes, or until the salmon is cooked through.
- Season with salt and pepper to taste.
- Serve your Caribbean Coconut Curry Salmon with the curry sauce over jasmine rice or alongside plantains, garnished with fresh herbs.
Notes
For added depth of flavor, marinate the salmon briefly in coconut milk and curry powder before cooking. A squeeze of lime can balance the richness of the dish.
