Creamy Coconut Curry Salmon with Tender Broccoli
A delightful dish combining rich coconut flavors with hearty salmon and fresh broccoli, promising a burst of flavors in every bite.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main ingredients
- 4 fillets salmon fillets Fresh, firm salmon fillets are best for this recipe.
- 2 tablespoons olive oil For searing the salmon.
- to taste Salt and black pepper Essential seasonings.
- 1 small onion, finely chopped Adds depth to the curry sauce.
- 2 cloves garlic, minced Introduces an aromatic essence.
- 1 tablespoon fresh ginger, grated Adds zesty warmth.
- 1 tablespoon red curry paste Provides a spicy, savory kick.
- 1 can (14 oz) coconut milk Creates the creamy curry base.
- 1 tablespoon fish sauce Amplifies the savory quotient.
- 1 tablespoon fresh lime juice Adds refreshing acidity.
- 2 cups broccoli florets Makes for a fresh vegetable addition.
- to taste fresh cilantro, chopped (for garnish) Gives a burst of freshness.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Season salmon fillets with salt and black pepper, then sear in the skillet for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, sauté the chopped onion for about 2 minutes until softened.
- Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
Cooking
- Incorporate red curry paste into the onion mixture and cook for 30 seconds.
- Pour in coconut milk, fish sauce, and lime juice, stirring to combine, then bring to a gentle simmer.
- Allow sauce to simmer for about 5 minutes for flavors to meld.
- Add broccoli florets and cook for 3-4 minutes in the sauce until tender yet crisp.
- Return seared salmon to the skillet, spoon sauce over, and warm for 1-2 minutes.
- Garnish with chopped cilantro and serve hot.
Notes
Make sure the skillet is well-heated before adding the salmon, and feel free to customize the vegetables to your liking. Store leftovers in the refrigerator for up to 2 days.