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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?
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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.