Coconut Curry Salmon with Broccoli

Coconut Curry Salmon with Broccoli

This coconut curry salmon with broccoli uses Thai red chili paste for vibrant color and depth of flavor. You can make it spicier by using hot curry powder on the fillets and adding extra red pepper flakes to the sauce. We recommend serving it in a bowl with rice. For an extra serving of veggies, use riced cauliflower instead.

Ingredients

• 4 (6 ounce) salmon filets
• 2 tablespoons neutral-flavored cooking oil, divided
• 1 tablespoon curry powder, or to taste
• salt and freshly ground black pepper to taste
• 1 tablespoon honey
• 3 tablespoons unsalted butter
• 1/2 cup chopped shallots
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 pinch red pepper flakes, or to taste
• 1/4 cup Thai red curry paste, or to taste
• 1 can unsweetened full-fat coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 cups broccoli florets
• 1/2 lime
• 1 tablespoon chopped chives or green onions, or to taste (optional)

Directions

1. Line a baking sheet with aluminum foil and brush with 1 tablespoon of cooking oil. Preheat the oven’s broiler.
2. Pat the salmon fillets dry with paper towels and place them on the prepared pan, skin side down. Brush the fillets with the remaining 1 tablespoon of oil.
3. Season the fillets with curry powder, and lightly season with salt and pepper. Drizzle honey over the fillets, and place them under the broiler. Broil until just crisp on top, 3 to 5 minutes. Watch carefully, as honey may burn easily. Remove from the oven and keep warm.
4. For the coconut curry sauce, melt butter in a large nonstick skillet over medium heat. Add shallots and cook for about 1 minute, then add garlic and ginger, and cook until fragrant, about 30 seconds more.
5. Stir in red pepper flakes and Thai red curry paste and cook for about 3 minutes. Stir in coconut milk, soy sauce, and fish sauce; bring to a simmer. Add broccoli florets and cook until crisp-tender, about 3 minutes.
6. Add the salmon fillets to the skillet and simmer until the fish flakes easily with a fork, 3 to 5 minutes.
7. Squeeze 1/2 lime over the skillet. Garnish with chopped chives or green onions and serve.