Caribbean Coconut Curry Salmon Ready in 35 Mins
Make this stunning CaribbeanStyle Coconut Curry Salmon for an easy weeknight dinner Rich coconut sauce gentle spice and vibrant flavouryour new favourite fish c
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.
Cooking tools:
- Skillet
- Dutch oven
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Wooden spoon
- Can opener
- Kitchen scale
- Serving platter
- Plate
- Saucepan
- Grater
- Spatula
- Fork
- Kitchen timer
- Instant-read thermometer
Ingredients
- salmon fillets (approx. 6 oz each), skin on or off
- Tbsp olive oil or coconut oil
- Salt
- freshly ground black pepper
- medium yellow onion, finely chopped
- cloves garlic, minced
- Tbsp fresh ginger, grated
- /2 tsp Scotch Bonnet or Habanero Pepper, minced (or to taste)
- Tbsp Madras-style Curry Powder
- tsp Turmeric Powder
- Tbsp Tomato Paste
- can (13.5 oz) full-fat coconut milk (unshaken)
- /2 cup Chicken or Vegetable Stock (low sodium preferred)
- Tbsp fresh lime juice
- tsp Brown Sugar (optional)
- tsp fresh Thyme leaves (optional)
- /4 cup fresh Cilantro or Parsley, chopped (for garnish)
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