Caribbean Salmon with Coconut Rice Pasta
Island-Inspired Salmon with Creamy Coconut Rice Noodles
Ingredients:
4 salmon fillets (6 oz each)
2 tablespoons olive oil
1 tablespoon Caribbean jerk seasoning (without alcohol)
8 oz rice noodles
1 can (14 oz) coconut milk
1 cup vegetable broth
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium red onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 Scotch bonnet pepper, seeded and minced (optional for heat)
2 tablespoons lime juice
1 tablespoon brown sugar
2 tablespoons fresh cilantro, chopped
2 green onions, sliced
1 mango, diced
Salt and pepper to taste
Directions:
Pat salmon fillets dry with paper towels. Rub with 1 tablespoon olive oil and jerk seasoning. Let marinate for 15-30 minutes in the refrigerator.
Prepare rice noodles according to package directions, cooking until al dente. Drain and set aside.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers, red onion, garlic, and ginger. Sauté for 4-5 minutes until vegetables begin to soften.
Add the minced Scotch bonnet pepper (if using), coconut milk, vegetable broth, lime juice, and brown sugar to the skillet. Stir to combine and bring to a simmer.
Reduce heat to medium-low and simmer for 5-7 minutes until the sauce begins to thicken slightly.
Meanwhile, heat a separate skillet over medium-high heat. Add the marinated salmon fillets, skin-side down if they have skin. Cook for 4-5 minutes, then flip and cook for another 3-4 minutes until salmon is cooked through but still moist.
Add the cooked rice noodles to the coconut sauce, tossing gently to coat. Cook for 1-2 minutes until noodles are heated through.
Stir in half of the chopped cilantro and green onions.
Serve the coconut rice pasta on plates, top with salmon fillets, and garnish with remaining cilantro, green onions, and diced mango.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 620 kcal | Servings: 4 servings