This Caribbean Coconut Curry Salmon is a tasty dish bursting with flavor! The creamy coconut milk and spices make it feel like a tropical getaway right in your kitchen!
I love how easy it is to whip up. Just simmer the salmon in that velvety sauce and serve it over rice or with some crusty bread—it’s like a vacation on a plate! 🏝️
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here, providing a rich, buttery texture. If you can’t find salmon, try using firm white fish like cod or tilapia for a lighter option.
Coconut Milk: This gives the dish its creamy base. If you want a lighter version, you could use light coconut milk. For a dairy-free alternative, stay with coconut or try almond milk, though it won’t be as creamy.
Curry Powder: I love using Caribbean curry powder for its unique blend. If you can’t find it, regular curry powder works too. You can also make a homemade mix with cumin, coriander, and turmeric.
Sweet Potato: It adds sweetness and texture to the dish. You could substitute with butternut squash or even carrots for a similar sweetness. If you prefer a lower-carb option, use cauliflower instead.
Red Chilies: For spice lovers, red chilies add a nice kick! If heat isn’t your thing, you can skip them or use bell peppers for flavor without the heat.
How Do I Get the Salmon Skin Extra Crispy?
Achieving crispy salmon skin is all about technique! Follow these tips for that perfect crunch:
- Start with a dry salmon fillet—pat it dry with a paper towel to remove excess moisture.
- Use a hot pan and a good amount of oil to ensure the skin sizzles when it hits the surface.
- Don’t move the salmon too much while it cooks. Let it sear, undisturbed, for 3-4 minutes for that golden crust.
- When flipping, gently lift with a spatula and let it cook skin-side up for a couple of minutes. This keeps it moist while allowing the skin to crisp.
These simple tips will help you master the cooking process and enjoy a delicious meal full of Caribbean flavor!
Caribbean Coconut Curry Salmon
Ingredients:
- 4 salmon fillets (about 6 oz each), skin on
- 1 tbsp olive oil or coconut oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1-2 red chilies, sliced (adjust to heat preference)
- 1 tbsp curry powder (preferably Caribbean style)
- 1 tsp turmeric powder
- 1 tsp paprika
- 1-2 tsp ground cumin
- 1 can (13.5 oz) coconut milk (full fat for richness)
- 1 cup vegetable or chicken broth
- 1 zucchini, sliced
- 1 medium sweet potato, peeled and cubed
- 2 handfuls of fresh spinach or callaloo leaves (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh herbs for garnish (such as cilantro, dill, or green onions)
- Cooked white rice, to serve
Time Estimate:
This flavorful dish will take about 30 minutes to prepare and cook. Quick enough for a weeknight dinner, yet delicious enough for guests!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by heating olive or coconut oil in a large skillet over medium-high heat. Season the salmon fillets with salt, pepper, and a light sprinkle of curry powder to enhance the flavor.
2. Sear the Salmon:
Carefully place the salmon fillets skin-side down into the hot pan. Sear for about 3-4 minutes until the skin is nice and crispy. Gently flip the fillets and cook for another 2 minutes. Once done, remove them from the pan and set aside.
3. Sauté the Aromatics:
In the same pan, add the sliced onion, minced garlic, grated ginger, and sliced red chilies. Sauté these ingredients for about 3-4 minutes until the onion becomes soft and fragrant.
4. Add the Spices:
Next, stir in your curry powder, turmeric, paprika, and cumin. Cook this mixture for about 1 minute. This helps to awaken the spices’ aromas!
5. Create the Curry Sauce:
Pour in the coconut milk and broth, stirring it all together. Bring the mixture to a gentle simmer—this is where the magic happens!
6. Add the Vegetables:
Now, toss in the cubed sweet potato and sliced zucchini into the sauce. Cover the pan and allow the vegetables to simmer for about 10-12 minutes, or until they are tender.
7. Incorporate the Greens:
Once the veggies are cooked, stir in the fresh spinach or callaloo. Let it wilt slightly in the hot sauce.
8. Return the Salmon:
Gently place the seared salmon fillets back into the curry sauce. Allow them to cook for an additional 3-5 minutes until they’re cooked through but still moist and flaky.
9. Season to Taste:
Finish by squeezing the lime juice over the curry and adjusting the salt and pepper to your liking.
10. Serve It Up:
Dish out the Caribbean coconut curry salmon over a bed of fluffy cooked white rice. Don’t forget to garnish with fresh herbs, sliced red chilies, or thinly sliced green onions to brighten up the dish.
Enjoy your vibrant Caribbean-inspired creation that brings the warmth and bold flavors of the islands straight to your table!
Can I Use Frozen Salmon?
Yes, you can use frozen salmon! Just make sure it’s completely thawed before cooking. The best way to thaw it is to leave it in the fridge overnight or submerge it in cold water for about 30 minutes.
Can I Add Other Vegetables?
Absolutely! Feel free to get creative. Bell peppers, carrots, or snap peas would work well. Just make sure to adjust the cooking time based on how quickly those vegetables cook compared to zucchini and sweet potatoes.
How Can I Make It Spicier?
If you like it hot, you can add more red chilies or even a dash of cayenne pepper to the sauce. Alternatively, including a tablespoon of sriracha or your favorite hot sauce when adding the coconut milk will give it an extra kick!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove or microwave, stirring occasionally to ensure even heating.
