Sunday Supper: Caribbean Salmon – Minneapolis Star Tribune

Caribbean Salmon

MIKE GARTEN

August 04, 2017 - 7:30 AM

Caribbean Salmon

Serves 4.

Note: From "Skillet Suppers," by the editors of Good Housekeeping.

1 14-oz. can coconut milk, shaken

2 garlic cloves, crushed with press

1/4 tsp. freshly ground black pepper

1 lb. salmon fillet, skin removed and cut into 1/4-inch cubes

1/2 tsp. salt

3 c. cooked basmati or jasmine rice

1 medium mango, peeled and finely chopped

3 c. baby arugula

1/4 c. loosely packed fresh dill, chopped

Directions

In a 10-inch skillet, combine coconut milk, garlic and pepper and bring to a simmer over medium heat.

Sprinkle salmon with salt. Add salmon to skillet. Cook, stirring, for 5 minutes or until just salmon is just opaque throughout. Remove from salmon from heat.

Using a slotted spoon, remove salmon from coconut milk and transfer to a large bowl. Add rice, mango, arugula and dill. Carefully toss, and serve.

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Sunday Supper: Caribbean Salmon - Minneapolis Star Tribune