Best 3 Jamaican Salmon With Coconut Cream Sauce Recipes

Indulge in a tantalizing culinary journey with Jamaican Salmon with Coconut Cream Sauce, a symphony of flavors that celebrates the vibrant essence of Caribbean cuisine. This delectable dish features succulent salmon fillets lovingly seasoned with a blend of aromatic herbs and spices, then gently pan-seared to perfection, resulting in a crispy exterior and a moist, flaky interior. The crowning glory is the luscious coconut cream sauce, a harmonious fusion of rich coconut milk, zesty lime juice, and a touch of Scotch bonnet pepper that adds a subtle hint of heat. Accompanying this main course are two tantalizing side dishes: Jamaican-Style Fried Plantains, crispy and caramelized, and a refreshing Cucumber Salad dressed with a tangy vinaigrette. These culinary accompaniments perfectly balance the richness of the salmon, creating a symphony of flavors that will transport your taste buds to the sun-kissed shores of Jamaica.

Here are our top 3 tried and tested recipes!

COCONUT CURRY SALMON

Coconut Curry Salmon image

Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.

Provided by Lindsay

Categories Dinner

Time 30m

Number Of Ingredients 18

Ingredients

1 1/2 lbs. salmon
1 tablespoon brown sugar
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt (more for a larger filet)
1-2 teaspoons olive oil
1 tablespoon olive oil
2 cloves garlic (minced)
1 small knob of ginger (minced)
1 tablespoon of lemongrass paste
1 tablespoon brown sugar
1 tablespoon red curry paste
1 can coconut milk
2 tablespoons fish sauce or soy sauce
lots of lime juice and zest
3 cups fresh spinach, chopped
cilantro, basil, mint, or other fresh herbs

Steps:

Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

Nutrition Facts : Calories 476 calories, Sugar 5.3 g, Sodium 1207.4 mg, Fat 30 g, SaturatedFat 16.5 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 1.2 g, Protein 41.1 g, Cholesterol 86.9 mg

COCONUT CURRY FISH

Coconut Curry Fish image

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Provided by Millie Peartree

Categories dinner, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips
2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips
1 medium onion, sliced
Kosher salt and freshly cracked black pepper
1 1/2 tablespoons Jamaican curry powder (hot or mild)
2 garlic cloves, minced
1 tablespoon grated ginger
4 (6-ounce) fillets frozen fish, such as whiting or cod
1 (14-ounce) can coconut milk
1 lime
2 scallions, trimmed and thinly sliced, for garnish
Fresh cilantro leaves and tender stems, for garnish
White rice or couscous, for serving

Steps:

Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

COCONUT-CURRY SALMON

Coconut-Curry Salmon image

Triple the zing in these Coconut-Curry Salmon with lime, lively spice and a creamy coconut sauce. Take a delectable taste tour with Coconut-Curry Salmon!

Provided by My Food and Family

Categories Spices

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 can (13.5 oz.) lite coconut milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 tsp. ground cumin
1/2 tsp. crushed red pepper
2 tsp. curry powder, divided
4 skin-on salmon fillets (1 lb.)
juice from 1 lime
2 tsp. oil
1 red bell pepper, cut into strips
3 plum tomatoes (3/4 lb.), seeded, chopped
1 small onion, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh cilantro

Steps:

Heat oven to 375ºF.
Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. Mix lime juice and remaining curry powder; brush onto fish.
Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro.
Serve fish with sauce.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

Tips:

Use fresh, high-quality salmon: This will make a big difference in the flavor of the dish.
Marinate the salmon in the coconut cream mixture for at least 30 minutes: This will help the salmon to absorb the flavors of the marinade.
Don't overcook the salmon: Salmon is a delicate fish, so it's important to cook it carefully. Overcooked salmon will be dry and tough.
Make sure the coconut cream sauce is hot when you serve it: This will help to keep the salmon warm and moist.
Serve the salmon with your favorite sides: Rice, vegetables, or a salad are all good options.

Conclusion:

Jamaican salmon with coconut cream sauce is a delicious and easy-to-make dish that is perfect for any occasion. The salmon is cooked to perfection and the coconut cream sauce is rich and flavorful. This dish is sure to be a hit with everyone who tries it.