A delicious and flavorful Caribbean Coconut Curry Salmon recipe that combines the richness of coconut milk with aromatic spices.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 2
Category:Main Dish
Method:Baking
Cuisine:Caribbean
Diet:Gluten Free
Ingredients
Scale
2 (6-ounce) salmon fillets
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
1 can (13.5 ounces) coconut milk
1 tablespoon red curry paste
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon ground ginger
2 cloves garlic, minced
1/2 cup diced red bell pepper
1/2 cup diced onion
1/2 cup chopped fresh cilantro
Instructions
Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with cooking spray.
Season the salmon fillets with olive oil, salt, black pepper, and lime juice. Place them in the prepared baking dish, skin-side down.
In a medium saucepan over medium heat, combine the coconut milk, red curry paste, brown sugar, soy sauce, ground ginger, and minced garlic. Stir well and bring to a simmer.
Add the diced red bell pepper and onion to the saucepan. Cook for about 5 minutes, until the vegetables are tender.
Pour the coconut curry sauce over the salmon fillets in the baking dish.
Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
Remove from the oven and garnish with chopped cilantro before serving.
Notes
For a spicier kick, add sliced jalapeños or a dash of cayenne pepper to the sauce.
Serve the salmon over a bed of jasmine rice or quinoa to soak up the delicious coconut curry sauce.