Caribbean Coconut Curry Salmon
This delightful Caribbean Coconut Curry Salmon is a burst of flavors, combining tender salmon with a creamy coconut curry sauce. It's perfect for a cozy dinner that feels exotic!
Equipment
- Large Skillet
Ingredients
Ingredients
- 600 g Salmon fillets about 150 g each
- 400 ml Coconut milk 1 can
- 30 g Curry powder about 2 tbsp
- 15 ml Olive oil for cooking
- 1 unit Onion chopped
- 2 cloves Garlic minced
- 10 g Fresh ginger grated, about 1 tsp
- 1 tsp Salt to taste
- 1 tsp Pepper to taste
- 2.5 g Cayenne pepper optional, for heat
- 1 tsp Turmeric optional, for color
- 1 unit Fresh herbs like cilantro or parsley for garnishing
Instructions
- Rinse the salmon fillets under cold water and dry them gently with paper towels. Season both sides with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it turns translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the curry powder and stir well, letting it toast slightly.
- Pour in the coconut milk and gently bring it to a simmer.
- Carefully place the salmon fillets in the skillet, skin-side down. Cover and let it simmer for 10-12 minutes or until the salmon is fully cooked and flakes easily with a fork.
Notes
Tip: Be careful not to overcook the salmon, as that can make it dry. Adding a splash of lime juice or zest at the end enhances the dish!