Caribbean Coconut Curry Salmon | Protein: 46g

• 總時間: 47 minutes

食材

2 salmon fillets (6 oz each)

1 tbsp coconut oil

1 small onion, finely chopped

2 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

½ tsp turmeric

½ tsp paprika

½ tsp salt

¼ tsp cayenne pepper (optional for heat)

1 cup light coconut milk

½ cup diced tomatoes

1 tbsp lime juice

Fresh cilantro for garnish

步驟

Pat salmon fillets dry and season with salt, paprika, and a touch of curry powder.

Heat coconut oil in a skillet over medium heat. Sear salmon for 3–4 minutes per side until golden, then remove and set aside.

In the same pan, sauté onions, garlic, and ginger until fragrant (2–3 minutes).

Add curry powder, turmeric, and cayenne pepper. Stir to release the spices’ aroma.

Pour in coconut milk and diced tomatoes. Simmer for 5 minutes until slightly thickened.

Return salmon to the skillet and spoon sauce over the fillets. Simmer gently for 5–7 minutes until salmon is cooked through.

Squeeze fresh lime juice over the top and garnish with cilantro. Serve with jasmine rice or cauliflower rice for a tropical twist! 🌺

Macros Summary:

Protein: 46g

Carbs: 10g

Fat: 22g

Calories: 460 kcal

Time: 30 minutes

Serving: 2