Bourbon Ribeye & Coconut Curry Salmon: Check Out Black Celebrity Chef Patrick’s Father’s Day Recipes

Bourbon Ribeye & Coconut Curry Salmon: Check Out Black Celebrity Chef Patrick’s Father’s Day Recipes

- By Bossip Staff

Coconut Curry Salmon

INGREDIENTS
2-pound skinless salmon fillet, 
1 small onion, peeled and chopped, 
2 cloves garlic, peeled and minced, 
pinch scotch bonnet pepper, 
1-1/2 cups coconut milk, 
water, 
pinch of seafood seasoning, 
4 oz diced red bell pepper, 
4 oz green bell pepper, 
1 tablespoon curry powder, 
1 tablespoon oil, 
salt and pepper to taste

Directions
Preheat saute pan, then add curry to burn for 20 seconds. Aad seasoning that you already pre-cut. Saute for 1 minute. Add coconut milk and water allow to cook for 2 minutes under medium fire. Then put your salmon inside and then allow it to cook for about 4 to 5 minutes. Do not overcook salmon.

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