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- 4 salmon fillets (about 6 oz each) - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 tablespoon olive oil

Caribbean-Style Coconut Curry Salmon

Elevate your dinner game with this mouthwatering Caribbean-Style Coconut Curry Salmon! With creamy coconut milk, zesty lime, and vibrant veggies, this easy-to-make dish is a tropical delight your family will rave about. Discover step-by-step instructions and tips for perfecting this flavorful recipe that will warm your heart and tantalize your taste buds. Ready to spice up your meal? Click through for the full recipe and let's get cooking!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon turmeric powder

1 bell pepper (red, yellow, or green), sliced

1 small zucchini, diced

1 cup spinach leaves

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.

    Stir in the red curry paste and turmeric, mixing well to combine with the garlic and ginger. Cook for an additional 1 minute.

      Pour in the coconut milk and mix until the curry paste is fully dissolved. Let the mixture simmer for about 5 minutes to thicken slightly.

        Season the salmon fillets with salt and pepper. Gently place them in the skillet, skin side down if applicable, and cover. Cook for about 5-7 minutes, depending on the thickness of the fillets.

          Carefully flip each salmon fillet, adding the sliced bell pepper and diced zucchini to the skillet. Cover again and cook for another 4-5 minutes, or until the salmon is cooked through and the vegetables are tender.

            Toss in the spinach leaves and lime juice, cooking just until the spinach wilts, about 1 minute.

              Remove from heat and let it rest for a minute before serving.

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

                  - Presentation Tips: Serve the curry salmon over a bed of steamed jasmine rice or quinoa, and spoon the coconut sauce and veggies over the top. Garnish with freshly chopped cilantro or parsley, and add a lime wedge on the side for a vibrant finish.