Creamy Caribbean Coconut Curry Salmon Island Vibes

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A rich and comforting salmon dish simmered in a fragrant Caribbean-inspired coconut curry sauce, perfect for weeknight dinners or special occasions.

· Salmon fillets – 4 pieces (6 oz / 170 g each)

· Coconut oil or olive oil – 2 tablespoons

· Yellow onion, chopped – 1 medium (150 g / 5 oz)

· Garlic cloves, minced – 4

· Fresh ginger, grated – 1 tablespoon (15 g)

· Curry powder – 2 teaspoons

· Ground turmeric – 1 teaspoon

· Ground allspice – ½ teaspoon

· Paprika – 1 teaspoon

· Fresh thyme – 1 tablespoon

· Coconut milk – 1 can (400 ml / 13.5 oz)

· Vegetable or seafood stock – ½ cup (120 ml)

· Fresh lime juice – 2 tablespoons

· Brown sugar – 1 teaspoon

· Salt – 1 teaspoon

· Black pepper – ½ teaspoon

· Chili pepper, minced (optional) – ½ teaspoon

· Fresh cilantro or parsley – for garnish

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1. Season salmon fillets with salt and black pepper.

2. Heat 1 tablespoon oil in a skillet and sear salmon 3–4 minutes per side. Remove and set aside.

3. Add remaining oil and sauté onion until soft.

4. Stir in garlic and ginger, cooking briefly.

5. Add curry powder, turmeric, allspice, paprika, and thyme.

6. Pour in coconut milk and stock, then add lime juice and sugar. Simmer 5–7 minutes.

7. Return salmon to the skillet and simmer gently until cooked through.

8. Garnish with fresh herbs and serve warm.

Adjust spice levels to taste. Serve with rice or vegetables to soak up the creamy coconut curry sauce.

Find it online: https://monicacooking.com/creamy-caribbean-coconut-curry-salmon-island-vibes/