Coconut Curry Salmon With Broccoli Recipe
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to dive into the world of flavors with this mouth-watering Coconut Curry Salmon with Broccoli recipe!
This dish is a game-changer, folks! With the perfect blend of Thai red chili paste, curry powder, and coconut milk, you’ll be hooked from the very first bite. And the best part? It’s ridiculously easy to make!
First, preheat your oven’s broiler and line a baking sheet with aluminum foil. Brush it with some neutral-flavored cooking oil, because we want that salmon to shine!
Next, pat those salmon filets dry with paper towels and place them on the prepared pan, skin side down. Brush them with some more oil, because why not? Then, season them with curry powder, salt, and pepper. Don’t be shy, now!
Drizzle some honey over those filets, because a little sweetness never hurt anyone. Place them under the broiler and cook until they’re just crisp on top, about 3 to 5 minutes. Keep an eye on them, though – we don’t want that honey to burn!
While the salmon is cooking, let’s get started on that coconut curry sauce. Melt some butter in a large nonstick skillet over medium heat, because everything’s better with butter, am I right?
Add some chopped shallots and cook until they’re soft and fragrant, about 1 minute. Then, add some minced garlic and ginger, because we love a good flavor bomb! Cook for another 30 seconds, until it’s all nice and fragrant.
Stir in some red pepper flakes and Thai red curry paste, because we want that heat! Cook for about 3 minutes, until it’s all nice and combined. Then, stir in some coconut milk, soy sauce, and fish sauce. Bring it to a simmer, because we’re almost there!
Add some broccoli florets to the skillet and cook until they’re crisp-tender, about 3 minutes. Then, add those cooked salmon filets to the skillet and simmer until they flake easily with a fork, about 3 to 5 minutes.
Squeeze some lime juice over the skillet, because a squeeze of freshness never hurt anyone! Garnish with some chopped chives or green onions, because we love a good garnish!
And that’s it, folks! A delicious Coconut Curry Salmon with Broccoli recipe that’s sure to become a staple in your kitchen. So go ahead, give it a try, and let me know what you think!
Oh, and don’t forget to serve it with some rice or riced cauliflower, because we love a good side dish!
Printable Recipe
Ingredients
- 4 salmon filets
- 1 tablespoon neutral-flavored cooking oil
- 1 tablespoon curry powder
- Salt to taste
- Pepper to taste
- 2 tablespoons honey
- 2 tablespoons butter
- 1/2 cup chopped shallots
- 2 cloves minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon red pepper flakes
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 cups broccoli florets
- Juice of 1 lime
- Chopped chives or green onions for garnish
Instructions
- 1. Preheat your oven's broiler and line a baking sheet with aluminum foil. Brush it with neutral-flavored cooking oil.
- 2. Pat the salmon filets dry with paper towels and place them on the prepared pan, skin side down. Brush with more oil and season with curry powder, salt, and pepper.
- 3. Drizzle honey over the filets and place them under the broiler. Cook until crisp on top, about 3 to 5 minutes.
- 4. In a large nonstick skillet over medium heat, melt butter. Add chopped shallots and cook until soft, about 1 minute.
- 5. Add minced garlic and ginger, cooking for another 30 seconds until fragrant.
- 6. Stir in red pepper flakes and Thai red curry paste. Cook for about 3 minutes until combined.
- 7. Stir in coconut milk, soy sauce, and fish sauce. Bring to a simmer.
- 8. Add broccoli florets to the skillet and cook until crisp-tender, about 3 minutes.
- 9. Add the cooked salmon filets to the skillet and simmer until they flake easily with a fork, about 3 to 5 minutes.
- 10. Squeeze lime juice over the skillet and garnish with chopped chives or green onions.
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