Roasted Salmon in Caribbean Coconut Curry
Treat yourself to Chef Angelia's roasted salmon with creamy coconut curry, paired with tostones and red beans and rice. The salmon is simply cooked to tender perfection, while the Caribbean-inspired coconut curry adds a flavor-packed, aromatic element that perfectly complements the salmon. The tostones provide a crunchy pop of texture, while a side of red beans and rice complete the dish. Overall, this is a well-balanced and satisfying meal with bold, crave-worthy flavors.
Nutritional facts
Protein
40g
Carbs
54g
Calories
810kcal
Fat
49g
Ingredients
Canola Oil, Yucca Fries, Canola and Olive Oil Blend, Habanero Peppers, Butter, Allspice, Black Pepper, Garlic, Red Kidney Beans, Sweet Paprika, Onion, Basmati Rice, Kosher Salt, Coconut Milk, Granulated Garlic, Green Onion, Curry Powder, Thyme, Salmon, Red Bell Pepper
Contains milk, fish, coconut.
Reviews
4.7
Based on 34 reviews
Freeman · 04/19/25
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About Angelia Cole
Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.
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