Coconut Curry Salmon
Dive into the vibrant taste of the Caribbean with this delightful coconut curry salmon, infused with aromatic spices and creamy coconut milk. Serve it alongside golden, crispy smashed plantains for the perfect balance of flavors and textures. Get ready to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •1 cup coconut milk
- •Fresh cilantro
- •Fresh parsley
- •2 cloves garlic
- •2 green plantains
- •1 onion
- •1 potato
- •1 cup pumpkin
- •1 lb salmon
- •2 scallions
- •1 tomato
Pantry Items
Amounts also listed in instructions below
- •Bell pepper
- •Fresh thyme
- •Oil
- •Pepper
- •Salt
- •Scotch bonnet pepper
👨🍳 Instructions
- 1
Heat a pan or pot over medium heat and toast the curry powder.
- 2
Add onions, garlic, pumpkin, bell pepper, and scotch bonnet pepper to the pan and cook together.
- 3
Add potato and coconut milk, then season with fresh thyme, salt, and pepper. Bring to a simmer.
- 4
Once the vegetables are fully cooked, add tomato, scallion, and salmon. Cook gently.
- 5
Finish with parsley and cilantro.
- 6
For the crispy plantains, peel and fry them until golden, then smash them using a cup and re-fry until crispy. Finish with salt.
💡 Pro Tips
- ✓Prep all your vegetables in advance to streamline the cooking process.
- ✓Use skin-on salmon for added flavor and moisture during cooking.
- ✓If you can't find scotch bonnet peppers, jalapeños or serranos can be used as a milder substitute.
- ✓Simmer the coconut milk gently to prevent curdling before adding the salmon.