This Caribbean Coconut Curry Salmon is a delicious mix of flaky salmon and creamy coconut milk, all spiced up with vibrant flavors. It’s like a tropical vacation in a bowl!
There’s something special about the combo of coconut and curry that makes my taste buds dance! I love serving it over rice for a complete, satisfying meal. 🌴🍛
Key Ingredients & Substitutions
Salmon: Fresh salmon is perfect for this dish. If you’re looking for a substitute, try tilapia or trout, but keep an eye on cooking times since they cook faster.
Coconut oil: This adds a lovely flavor but you can use olive oil or canola oil in a pinch. If you prefer, you can also use ghee for a richer taste.
Curry powder: Caribbean curry powder is fantastic here, but regular curry powder works too. If spicy isn’t your thing, consider a milder blend or reduce the amount used.
Coconut milk: For a lighter version, opt for light coconut milk or unsweetened almond milk. However, full-fat coconut milk gives the best creaminess!
Spinach: Fresh spinach is ideal, but feel free to replace it with kale or frozen spinach – just be sure to thaw and drain it well if using frozen.
How Do You Get Perfectly Sear Salmon?
Searing salmon is all about high heat and patience! Follow these steps to achieve that perfect crispy skin and flaky interior.
- Pat the salmon dry with paper towels to remove excess moisture; this helps it sear better.
- Season with salt and pepper before placing it in the skillet.
- Preheat your skillet over medium-high heat and use enough oil to coat the bottom.
- Place salmon skin-side down (if applicable) and let it cook without moving it for 3-4 minutes until golden brown.
- Carefully flip it over and cook for another 3-4 minutes until fully cooked through.
Using a fish spatula can make flipping easier and prevent the salmon from breaking up!
What’s the Best Way to Add Flavor with Spices?
To bring out the best in your spices, toasting them is key! When you add curry powder and turmeric to the pan, let them cook for about a minute. This step enhances their aroma and flavor.
- Ensure you stir them quickly to prevent burning.
- Don’t skip this step; it makes all the difference in bringing out those vibrant flavors!
Caribbean Coconut Curry Salmon
Ingredients You’ll Need:
For the Salmon and Sauce:
- 4 salmon fillets (about 6 oz each), skin removed
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 red chili, sliced (adjust to taste)
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (preferably Caribbean style)
- 1 teaspoon ground turmeric
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 cup fresh spinach leaves
- 1/2 cup sliced bell peppers (optional)
- Salt and black pepper to taste
- Juice of 1 lime
For Garnish and Serving:
- Fresh cilantro, chopped, for garnish
- Sliced green onions for garnish
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This scrumptious dish takes about 10 minutes of prep time and around 15-20 minutes of cooking time. In total, you’ll need around 30 minutes from start to finish, making it a quick and delicious dinner option!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps them get that lovely sear. Season both sides with salt and black pepper to taste.
2. Sear the Salmon:
Next, heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the salmon fillets. Sear them for about 3-4 minutes on each side until they are nicely browned and cooked through. Then, remove the salmon from the skillet and set them aside on a plate.
3. Cook the Aromatics:
Hold on! In that same skillet, add your sliced onions and let them cook for about 2-3 minutes until they soften up. This is where your dish starts to smell amazing!
4. Add the Flavors:
Add the minced garlic, sliced chili, and grated ginger to the skillet. Sauté these for another 1-2 minutes until fragrant. Your kitchen is going to feel like a tropical paradise!
5. Spice It Up:
NOW it’s time for the spices! Stir in the curry powder and turmeric, toasting them for about 1 minute. This helps release their wonderful aroma and flavor.
6. Create the Sauce:
Pour in the coconut milk and give it a good stir to combine all those wonderful ingredients. Bring your mixture to a gentle simmer.
7. Add the Greens:
Next, toss in the fresh spinach leaves (and bell peppers if you’re using them). Let it simmer gently for about 3-5 minutes, until the spinach wilts and the sauce thickens just slightly.
8. Combine with Salmon:
Carefully return the seared salmon fillets to the skillet, spooning some of that delicious sauce over the fish. Let it simmer for an additional 2-3 minutes to heat through and meld those delightful flavors together.
9. Finish with Lime:
Now, squeeze in the lime juice and adjust the salt and pepper to taste. Give it one last stir!
10. Serve:
Time to dig in! Serve the salmon and all that flavorful curry sauce over your cooked jasmine or basmati rice.
11. Garnish and Enjoy:
Finish it off by garnishing with chopped cilantro and sliced green onions. Enjoy your tropical-inspired Caribbean Coconut Curry Salmon with fragrant rice!
Bon appétit! 🌺✨
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. The best way to thaw it is to leave it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for about 30 minutes.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk on hand, you can use unsweetened almond milk or regular milk. To maintain a creamier texture, add a little bit of cream or Greek yogurt. However, the flavor will be different from the original recipe.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. You may wish to add a splash of water or coconut milk to loosen the sauce as it reheats.
Can I Add More Vegetables?
Absolutely! Feel free to add other vegetables like zucchini, carrots, or snap peas. Just make sure to adjust the cooking time accordingly so everything is cooked through but still retains some crunch.
