Brazilian Salmon Moqueca with Coconut Milk

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat and add onions and garlic, sautéing until the onion is translucent.

2. 2

   Add the red bell pepper to the skillet and cook for another 5 minutes until the pepper is softened.

3. 3

   Stir in the coconut milk and tomato paste, bringing the mixture to a simmer. Add the salmon fillets, spooning the sauce over them.

4. 4

   Season with lime juice, salt, and pepper; cover and cook for 10-12 minutes until the salmon is cooked through.

5. 5

   Garnish with fresh cilantro and serve hot, with lime wedges on the side.