Description
A vibrant Caribbean dish featuring salmon cooked in a creamy coconut curry sauce with fresh vegetables and spices.
Ingredients
Scale
- 4 salmon fillets
- 1 can (400ml) full-fat coconut milk
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 onion, diced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon oil
Instructions
- Prep your ingredients by chopping and cutting salmon into even portions.
- Heat oil in a skillet, sauté garlic, ginger, and onion until translucent.
- Add curry powder, turmeric, and cumin; toast for about a minute.
- Whisk in coconut milk and simmer for 5 minutes.
- Place salmon fillets in the sauce, cooking for 5-7 minutes until opaque.
- Add bell peppers and spinach; stir for 2 minutes until tender.
- Finish with lime juice and garnish with cilantro. Serve over rice or desired side dish.
Notes
Monitor heat to prevent overcooking the salmon. You can substitute salmon with firm tofu or shrimp if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salmon, coconut curry, Caribbean cuisine, healthy recipe, family favorite