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


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.