Creamy Coconut Jerk Salmon
Directions
- 1Marinate salmon fillets in a mixture of olive oil, Walkerswood Jamaican Jerk seasoning, minced garlic, and parsley.
- 2Pan-fry the marinated salmon fillets.
- 3In a separate pan, sauté diced onion, minced garlic, scallions, and diced bell peppers (red, yellow, and green).
- 4Add jerk paste and coconut milk to the sautéed vegetables.
- 5Stir in grated cheese.
- 6Add the pan-fried salmon fillets to the creamy coconut jerk sauce.
- 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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