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Caribbean Salmon

  • 4
  • Easy
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Recipe Ingredients

  • 1 can coconut milk
  • 2 cloves garlic
  • 1/4 tsp freshly ground black pepper
  • 450g skinless, boneless salmon
  • ½ tsp salt
  • 3 cups cooked rice
  • 1 medium mango
  • 3 cups rocke
  • 1/4 cup loosely packed fresh dill

Recipe Directions

  1. In a 25cm frying pan, heat 1 can coconut milk, shaken, 2 cloves garlic, crushed, and 1/4 tsp freshly ground black pepper to simmering on a medium heat. Season 450g skinless, boneless salmon, cut into 2,5cm cubes, with ½ tsp salt and add to pan.
  2. Cook for 5 minutes or until salmon is done. Toss 3 cups cooked rice with 1 medium mango, finely chopped, 3 cups rocket and 1/4 cup loosely packed fresh dill, chopped. Serve salmon with rice mixture.
EACH SERVING About 1 990kJ, 30g protein, 49g carbohydrate, 18g fat (11g saturated), 2g fibre, 355mg sodium.

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