Island-Inspired Dinner in 30 Minutes: Fresh Talk
Having just returned from an unbelievable vacation in Negril, Jamaica, where the water is warm, the people are friendly, and the rum punch is plentiful, my husband and I want to keep the cool, fresh flavors of the Caribbean going at home. One way we’re capturing the island vibe is with the exotic seasonings, crisp vegetables, and stir-fried fish in this Coconut Salmon Curry.
In Jamaica, we self-proclaimed food lovers quickly left behind the all-inclusive buffet at our resort, and ventured into town for an authentic taste of the island. There we found dishes packed with fresh vegetables and just-caught fish, seasoned with coconut, ginger, allspice, and garlic, and that were stir-fried or grilled with little if any added fat.
After (reluctantly!) coming home, I immediately set out to find a few recipes I could make to remind us of our time in paradise. Coconut Salmon Curry caught my eye because, although it’s technically Thai food, the use of curry, ginger, and garlic, and of cooling coconut milk to flavor the light yet luscious sauce, were staples in many of the dishes we tried.
Start the Coconut Salmon Curry by sautéing super fresh veggies like onion, sweet pepper, and carrots with ginger, garlic, and curry powder until crisp-tender. Next, stir-fry salmon pieces until cooked through, then stir in sweet pineapple, and velvety coconut milk. Mix the ingredients together, and serve over hot, fluffy brown rice.
Fresh, satisfying, healthy, and ready in about 30 minutes. Just don’t forget the cold Red Stripe, mon!