Caribbean-Style Coconut Curry Salmon Tasty Recipe

Ingredients

• 4 fillets salmon (6 oz each)
• 1 can coconut milk (13.5 oz)
• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 1 onion finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 bell pepper sliced (red or yellow)
• 1 cup baby spinach
• 1 tablespoon lime juice
• to taste salt and pepper
• for garnish fresh cilantro
• for serving cooked jasmine rice or quinoa

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the sliced bell pepper and cook for another 3 minutes, allowing it to soften.
5. Add the red curry paste and cook for 1-2 minutes, stirring well to incorporate with the vegetables.
6. Pour in the coconut milk and stir until the mixture is well combined. Let it simmer for about 5 minutes to thicken slightly.
7. Season the sauce with salt, pepper, and lime juice to taste.
8. Gently place the salmon fillets into the curry sauce, skin side down. Spoon some sauce over the top of each fillet.
9. Cover the skillet and let the salmon cook for 8-10 minutes, or until it flakes easily with a fork.
10. In the last 2 minutes of cooking, add the baby spinach to the sauce, allowing it to wilt.
11. Once cooked, remove the skillet from heat and let it rest for a couple of minutes.
12. Serve the salmon fillets over a bed of jasmine rice or quinoa, generously drizzled with the coconut curry sauce. Garnish with fresh cilantro for a pop of freshness.