Coconut curry salmon from Food & Wine by Eric Adjepong

  • green onions
  • green bell pepper
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute habanero peppers for Scotch bonnet peppers, neutral oil of your choice for vegetable oil, apple cider vinegar for white balsamic vinegar, chicken stock or water for vegetable stock, and cooked coconut rice for cooked rice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute habanero peppers for Scotch bonnet peppers, neutral oil of your choice for vegetable oil, apple cider vinegar for white balsamic vinegar, chicken stock or water for vegetable stock, and cooked coconut rice for cooked rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.