Caribbean-Style Coconut Curry Salmon

Dive into a tropical culinary escape with this Caribbean-Style Coconut Curry Salmon recipe! Experience the delightful combination of tender salmon, creamy coconut milk, and vibrant spices that's perfect for any occasion. With easy steps and tips for balancing flavors, you'll impress your family and friends in no time. Click through to explore the full recipe and unleash your inner chef today!

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Ingredients

4 salmon fillets (6 oz each)

1 tablespoon coconut oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 green bell pepper, sliced

1 can (14 oz) full-fat coconut milk

2 tablespoons red curry paste

1 tablespoon brown sugar

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice or quinoa (for serving)

Instructions

In a large skillet, heat the coconut oil over medium heat.

Add the chopped onion and sauté for 3-4 minutes until translucent.

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add the sliced red and green bell peppers to the skillet, cooking for 5 minutes until they begin to soften.

Pour in the coconut milk and stir in the red curry paste and brown sugar, mixing well to combine.

Allow the sauce to simmer for 5-7 minutes, letting it thicken slightly.

Season the salmon fillets with salt and pepper, then gently place them into the skillet, spooning some of the sauce over the top.

Cover the skillet and cook for 7-10 minutes, or until the salmon is cooked through and flakes easily.

Squeeze fresh lime juice over the salmon before serving and stir to combine the flavors.

Serve the salmon over cooked rice or quinoa and ladle extra sauce over the top. Garnish with fresh cilantro.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4