The perfect one pot meal – flavorful with lots of spices and with the nutrients of protein and vegetables. The cumin, coconut milk, and cilantro create a fragrance that will have your neighbors wishing that you’re having them over for dinner. The tanginess of the lime juice combines with the crispiness of fresh veggies and richness of the coconut milk and salmon to create a well balanced flavor. I highly recommend this recipe from Simply Recipes.
- The cloves from 1/2 head of garlic, peeled, crushed, minced
- 2 Tablespoons of fresh lime juice
- 3/4 teaspoon of coarse salt
- 1 Tablespoon of sweet paprika
- 2 1/2 teaspoons of dry cumin
- 1 1/2 teaspoons of freshly ground black pepper
- 1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
- Olive oil
- 2 medium onions, sliced
- 1 large bell pepper, seeded, de-stemmed, and sliced
- 2 medium tomatoes, sliced
- Salt and freshly ground pepper
- 1 14-ounce can thick coconut milk
- 1 large bunch fresh cilantro, chopped, 1-2 cups
- Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.
- In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again – onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).
- Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.