Creamy Coconut Curry Salmon with Tender Broccoli

 

 

 

 

 

 

Ingredients:

For the Salmon:
4 salmon fillets
2 tablespoons olive oil
Salt and black pepper, to taste
For the Curry Sauce:
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 cups broccoli florets
Fresh cilantro, chopped (for garnish)

Instructions:

Step 1: Cook the Salmon
Heat olive oil in a large skillet over medium heat.
Season salmon fillets with salt and black pepper.
Sear the salmon for 3-4 minutes per side, until golden brown and cooked through.
Remove from the skillet and set aside.
Step 2: Prepare the Curry Sauce
In the same skillet, sauté the chopped onion for 2 minutes, until softened.
Add garlic and grated ginger, stirring for another minute until fragrant.
Stir in the red curry paste, cooking for 30 seconds to release the flavors.
Step 3: Simmer the Curry
Pour in the coconut milk, fish sauce, and lime juice, stirring to combine.
Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
Step 4: Add Broccoli & Salmon
Add broccoli florets to the sauce and cook for 3-4 minutes, until tender.
Return the seared salmon to the skillet, spooning the sauce over the fillets.
Let everything warm through for 1-2 minutes.
Step 5: Garnish & Serve
Remove from heat and sprinkle with fresh cilantro for a burst of flavor.
Serve over steamed rice, quinoa, or cauliflower rice for a complete meal.