Description
Creamy Coconut Salmon with Spinach and Plantains
Ingredients
4 salmon fillets
2 ripe plantains, sliced
2 tbsp olive oil
1 red bell pepper, sliced
2 cups fresh spinach
1 cup coconut milk
2 tsp curry powder
1 tsp smoked paprika
1 garlic clove, minced
1 small onion, diced
Juice of ½ lemon
Salt and pepper to taste
Directions
Season the Salmon: Sprinkle salmon fillets with curry powder, smoked paprika, salt, and pepper.
Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
Cook the Aromatics: In the same skillet, sauté onion, garlic, and red bell pepper until softened, about 3 minutes.
Add the Coconut Sauce: Pour in coconut milk and stir in lemon juice. Simmer for 2-3 minutes, letting the sauce thicken slightly.
Add Spinach and Plantains: Stir in spinach and plantains, cooking until the spinach wilts and plantains are tender.
Return the Salmon: Place the seared salmon back into the skillet, spooning the sauce over the fillets. Simmer for an additional 3-5 minutes to heat through.
Serve: Serve warm with rice or crusty bread to soak up the creamy coconut sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 kcal per serving
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