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Creamy Coconut Salmon

CREAMY COCONUT SALMON

Print Recipe
Servings 4
Author Jehan Powell

Ingredients

  • 4 Salmon filets
  • Juice of ½ lime
  • 1 tbsp Crushed garlic
  • 2 tsp Crushed ginger
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 tsp vegetable oil
  • ¼ red bell pepper sliced thinly
  • ¼ green bell peppers sliced thinly
  • ½ small Onion sliced thinly
  • 1-14 oz can Coconut milk
  • 10 sprigs thyme
  • ½ tsp whole Pimento
  • ½ pint grape tomatoes halved
  • 2 scallion cut into 2 inch pieces

Instructions

  • Season salmon with lime juice, half ginger and garlic, black pepper and ½ tsp salt. Let salmon marinate for an hour.
  • In a pot, add oil.  When oil is heated, sauté red and green bell peppers and onion for about 5 minutes.

  • Add remaining garlic and ginger and cook for about 1 minute until fragrant then add coconut milk, thyme, pimento and salt.  Stir to combine.

  • Bring to a simmer and allow to cook for 10-15 minutes or until the sauce has reduced by half.   Add salmon, grape tomatoes and scallion.  Spoon sauce over salmon then cover and cook on medium low for 10-12 minutes until the salmon flakes easily with a fork.  Serve with rice.

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