Description
A vibrant dish combining the richness of salmon with creamy coconut milk and spices, perfect for family gatherings.
Ingredients
Scale
- 4 salmon fillets
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 cup bell peppers, sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tbsp lime juice
Instructions
- Gather and prep all ingredients: chop garlic and ginger, slice bell peppers, and chop fresh herbs.
- In a large skillet over medium heat, sauté minced garlic and ginger until fragrant, about 1-2 minutes.
- Add sliced bell peppers to the skillet and sauté until softened, about 3-4 minutes.
- Pour in the coconut milk and sprinkle in curry powder, stirring to combine. Let simmer gently for about 5 minutes.
- Carefully place the salmon fillets in the skillet, skin-side down. Spoon coconut curry sauce over the salmon. Cover and cook for 10-15 minutes until salmon flakes easily with a fork.
- Just before serving, add lime juice and sprinkle with chopped herbs. Serve with steamed rice or quinoa.
Notes
Use a fish spatula to flip the salmon to prevent it from breaking apart. You can substitute shrimp or tofu for a different protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: salmon, curry, coconut, Caribbean, seafood, family dinner