Description
This Caribbean-Style Coconut Curry Salmon recipe features tender salmon fillets simmered in a fragrant and creamy sauce made with coconut milk, curry powder, and aromatic spices. Infused with tropical flavors of lime and fresh cilantro, this dish offers a delicious and nutritious taste of the Caribbean perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Salmon and Seasoning
- 4 salmon fillets (about 6 oz each)
- Salt and pepper to taste
- 1 tablespoon olive oil
Sauce Ingredients
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper, sliced
- 1 tablespoon curry powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon paprika
- 1 can (13.5 oz) coconut milk
- 1/2 cup low-sodium vegetable or chicken broth
- 1 teaspoon brown sugar
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Juice of 1 lime
- Chopped fresh cilantro for garnish
Instructions
- Season the Salmon: Pat the salmon fillets dry with paper towels and season them lightly with salt and pepper on both sides.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until fragrant and the onion becomes translucent.
- Add Spices and Bell Pepper: Stir in the sliced bell pepper, curry powder, ground allspice, and paprika. Cook for an additional minute to release the spices’ aromas.
- Prepare the Coconut Sauce: Pour in the coconut milk, low-sodium broth, brown sugar, and thyme. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Cook the Salmon in the Sauce: Nestle the salmon fillets carefully into the simmering sauce. Cover the skillet and simmer on low heat for 10 to 12 minutes, or until the salmon is fully cooked and flakes easily with a fork.
- Finish and Garnish: Squeeze fresh lime juice over the salmon and sauce. Garnish with chopped fresh cilantro before serving.
Notes
- Serve this dish with steamed rice, fried plantains, or your favorite steamed vegetables to complete the Caribbean meal.
- For extra heat and authentic flavor, add a chopped Scotch bonnet pepper or a pinch of cayenne pepper to the sauce.
