Caribbean Coconut Curry Salmon: A Flavorful Delight!
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A flavorful Caribbean dish featuring salmon cooked in a rich coconut curry sauce.
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Caribbean
- Diet: Gluten Free
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 4 (6-ounce) salmon fillets
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the diced red bell pepper and cook for another 3 minutes until softened.
- Pour in the coconut milk and stir in the red curry paste, soy sauce, lime juice, and brown sugar. Bring the mixture to a simmer.
- Season the salmon fillets with salt and pepper, then gently place them in the skillet. Spoon some of the sauce over the fillets.
- Cover the skillet and let the salmon cook for about 10-12 minutes, or until the fish flakes easily with a fork.
- Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce to the curry.
- To make it a complete meal, serve over steamed jasmine rice or quinoa to soak up the delicious sauce.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg