Spicy Allspice Coconut Curry Salmon
"Caribbean-style coconut curry served over salmon "
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Spicy Allspice Coconut Curry Salmon
ingredients
- 4 salmon fillets (about 6 oz each)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 teaspoon allspice
- 1-2 scotch bonnet peppers, minced (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
steps
- 1.
Heat olive oil in a large skillet over medium heat.
- 2.
Add onion and sauté until translucent, about 3-4 minutes.
- 3.
Stir in garlic and ginger, cooking for another minute until fragrant.
- 4.
Mix in minced scotch bonnet peppers and allspice, cooking for 2 more minutes.
- 5.
Pour in the coconut milk, stirring well to combine.
- 6.
Add bell pepper and snap peas, simmering for about 5 minutes until tender.
- 7.
Season with lime juice, soy sauce, salt, and pepper.
- 8.
Gently nestle the salmon fillets into the sauce, cooking for 6-8 minutes or until salmon is cooked through.
- 9.
Serve the curry over jasmine rice, garnished with fresh cilantro.
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