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For this Caribbean-Style Coconut Curry Salmon, you will need: - 4 salmon fillets (6 oz each) - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon olive oil - 1 onion, finely chopped - 3 garlic cloves, minced - 1 tablespoon ginger, grated - 1 bell pepper (red or yellow), sliced - 1 cup baby spinach - 1 tablespoon lime juice - Salt and pepper to taste - Fresh cilantro for garnish - Cooked jasmine rice or quinoa for serving

Caribbean-Style Coconut Curry Salmon

Elevate your dinner game with this delicious Caribbean-Style Coconut Curry Salmon recipe! Bursting with tropical flavors, this dish combines fresh salmon with creamy coconut milk and aromatic spices for a meal that's sure to impress. Follow our simple step-by-step instructions and expert tips to create a vibrant dish that pairs perfectly with rice or quinoa. Ready to bring the taste of the tropics to your table? Click to explore the full recipe and start cooking today!
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Ingredients
  

4 salmon fillets (6 oz each)

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

1 onion, finely chopped

3 garlic cloves, minced

1 tablespoon ginger, grated

1 bell pepper (red or yellow), sliced

1 cup baby spinach

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro for garnish

Cooked jasmine rice or quinoa for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat.

    Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

      Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

        Add the sliced bell pepper and cook for another 3 minutes, allowing it to soften.

          Add the red curry paste and cook for 1-2 minutes, stirring well to incorporate with the vegetables.

            Pour in the coconut milk and stir until the mixture is well combined. Let it simmer for about 5 minutes to thicken slightly.

              Season the sauce with salt, pepper, and lime juice to taste.

                Gently place the salmon fillets into the curry sauce, skin side down. Spoon some sauce over the top of each fillet.

                  Cover the skillet and let the salmon cook for 8-10 minutes, or until it flakes easily with a fork.

                    In the last 2 minutes of cooking, add the baby spinach to the sauce, allowing it to wilt.

                      Once cooked, remove the skillet from heat and let it rest for a couple of minutes.

                        - Serving Suggestion: 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.

                          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4