Caribbean Coconut Salmon Curry

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Are you on the look out for a speedy midweek meal? My 30-Minute meal is perfect for those busy nights- super easy, quick, minimal ingredients but you know you’ve got a well-balanced meal that the whole family will enjoy.

The Caribbean Coconut Salmon Curry is a vibrant dish that brings the vibrant, exotic flavors of the Caribbean islands to your dinner table.
Perfectly seasoned salmon fillets pan-seared and combined with a robust, super flavorful and scrumptious coconut curry. Pair alongside some white rice and/or some steamed vegetables for an epic weeknight-friendly meal!
WHY YOU WILL LOVE THE RECIPE?
  • Simple Yet Impressive : This dish comes together with a handful of simple ingredients, and gets ready in under an hour, making it perfect for a cozy night in or even a dinner party where you want to wow your guests without spending hours in the kitchen.
  • One-Pan Wonder : Everything gets cooked in a single pan making clean-up a breeze.
  • Incredibly Flavorful : The rich, aromatic, creamy curry sauce along with the tender salmon makes every bite absolutely irrestible! Plus, the fragrance alone will have everyone gathering around the table long before it’s ready to serve!
  • Great for Meal Prep : The flavors of this curry deepen over time, making leftovers even tastier!


If you are looking for more Salmon recipes, make sure to check the following: STORING AND REHEATING THE LEFTOVERS

Make sure the leftovers are completely cooled, transfer into an airtight container and keep it stored in the refrigerator for 3-4 days.
Reheat leftovers on the stovetop over low heat until warmed through- you may need to add a splash of water or broth to help loosen the coconut curry sauce.


If you made this Caribbean Coconut Salmon Curry, I would love to know how it turned out! Please let me know by leaving a comment below.



Caribbean Coconut Salmon Curry Caribbean Coconut Salmon Curry
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4 people
Calories per serving: 350kcal




Ingredients:
  • 4 salmon fillets
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 teaspoon garlic powder
  • 4 Tablespoons olive oil
  • 1 white onion, finely chopped
  • 3 cloves of garlic, finely minced
  • 1 inch of ginger, grated
  • 1 Tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika powder
  • 1 teaspoon cumin powder
  • 2 Tablespoons tomato paste
  • 1 red pepper, thinly sliced
  • 1 can full-fat coconut milk
  • Freshly squeezed lemon juice
  • Chopped peanuts, for garnishing

Instructions:
  1. Pat the salmon fillets dry with a paper towel. Then, season them with salt, pepper and garlic powder to taste.
  2. Add 2 Tablespoons of olive oil into a large nonstick skillet over medium high heat. Once the oil is hot enough, add the salmon fillets to the skillet.
  3. Let the salmon sear, undisturbed, until the fillets achieve a deep, golden sear, about 2-3 minutes. Then flip to continue searing on the other side, about 1-2 minutes, or until your desired level of doneness is achieved. Set them aside on a plate while you prepare the coconut curry sauce.
  4. Add the remaining 2 Tablespoons of oil, then add the onions and fry until translucent. Next, add in the minced garlic and grated ginger, cooking for another minute until fragrant.
  5. Add the tomato paste, curry powder, turmeric, cumin, paprika and salt to the skillet. Then, add in the coconut milk, and the sliced red pepper and stir well to combine. Allow the sauce to simmer gently for around 5-7 minutes, letting the flavors meld together.
  6. Add the pan fried salmon fillets to the curry, squeeze fresh lemon juice over the curry for an added burst of freshness.
  7. Serve the coconut salmon curry, garnished with chopped peanuts with steamed white rice and/or steamed veggies for a wholesome meal.

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