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
#CoconutSalmon #PlantainLovers #TropicalFlavors #CreamyCoconutSauce #HealthyDinner #SeafoodDelight
Step-by-Step Guide
Follow these detailed steps for perfect results. Start by patting the salmon fillets completely dry with a paper towel; this ensures a good sear. For the plantains, choose ones with black-spotted yellow skin for a sweet, tender result. Slice them into 1/2-inch thick rounds. When searing the salmon, do not move the fillets for the first 3 minutes to develop a golden crust. After removing the salmon, if the skillet seems dry, add a touch more oil before sautéing the aromatics. Let the coconut milk simmer until you see small bubbles around the edges and the sauce coats the back of a spoon. Gently fold in the spinach and plantains to avoid breaking the plantains apart.
Serving Suggestions
This rich and flavorful dish pairs beautifully with several sides. For a classic pairing, serve over a bed of jasmine or basmati rice to absorb the creamy sauce. Cauliflower rice is a fantastic low-carb alternative. For added texture, consider a simple side of roasted broccoli or a crisp green salad with a citrus vinaigrette to cut through the richness. A garnish of fresh cilantro or chopped green onions adds a vibrant finishing touch.
How-to Summary
In summary, this 30-minute meal involves searing seasoned salmon, then creating a creamy coconut sauce with onions, garlic, and bell pepper. Spinach and sweet plantains are wilted in the sauce before the salmon is returned to the skillet to warm through. The result is a tropical, satisfying one-pan dinner.
Frequently Asked Questions
Can I use light coconut milk?
Yes, but the sauce will be less rich and creamy. Full-fat coconut milk provides the best texture and flavor.
What if I can’t find ripe plantains?
You can substitute with sliced sweet potatoes (par-boiled first) or even mango added at the very end for a different sweet element.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I make this dish ahead of time?
You can prep the vegetables and seasoning ahead, but for best results, cook it fresh. The spinach will wilt and the plantains may become mushy upon reheating.
Is there a substitute for curry powder?
You can use a blend of turmeric, cumin, and a pinch of ginger, but the distinct curry flavor will be altered.
Common Mistakes to Avoid
- Overcrowding the Skillet: Sear the salmon in batches if necessary to avoid steaming it.
- Using Green Plantains: Unripe plantains are starchy and not sweet; they will not soften properly in the quick simmer.
- Overcooking the Salmon: Remember it will simmer in the sauce at the end. It’s better to slightly under-sear it than to overcook it initially.
- Not Seasoning the Sauce: Taste the coconut sauce after adding the lemon juice and adjust salt and pepper as needed.
Conclusion
This Creamy Coconut Salmon with Spinach and Plantains is a stunning, restaurant-quality dish that is deceptively simple to make at home. It masterfully balances rich, savory, and sweet tropical flavors in one pan, resulting in a healthy and impressive dinner ready in just 30 minutes. By following the detailed guide and avoiding common pitfalls, you can consistently create a memorable meal that’s sure to become a regular in your recipe rotation.