Creamy Coconut Jerk Salmon

12m
Serves 1
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Directions

  1. 1Marinate salmon fillets in a mixture of olive oil, Walkerswood Jamaican Jerk seasoning, minced garlic, and parsley.
  2. 2Pan-fry the marinated salmon fillets.
  3. 3In a separate pan, sauté diced onion, minced garlic, scallions, and diced bell peppers (red, yellow, and green).
  4. 4Add jerk paste and coconut milk to the sautéed vegetables.
  5. 5Stir in grated cheese.
  6. 6Add the pan-fried salmon fillets to the creamy coconut jerk sauce.
  7. 7Serve the creamy coconut jerk salmon over mashed potatoes, accompanied by steamed broccoli and lemon slices.

Ingredients

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 2 tbsp Walkerswood Jamaican Jerk seasoning
  • 2 cloves minced garlic
  • 1 handful parsley
  • 1 cup diced onion
  • 2 cloves minced garlic
  • 2 tbsp scallions
  • 1 tbsp diced red pepper
  • 1 tbsp diced yellow pepper
  • 1 tbsp diced green pepper
  • 1 cup coconut milk
  • 1 cup grated cheese
  • 1 serving mashed potatoes
  • 1 serving broccoli
  • 2 slices lemon slices

Equipment

frying panspoonbowl

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