Creamy Coconut Curry Salmon with Tender Broccoli
This delightful recipe combines succulent salmon fillets with a rich, creamy coconut curry sauce and tender broccoli, creating a dish that's both flavorful and easy to prepare.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Salmon
- 4 pieces fresh salmon fillets each shimmering with moisture
- 2 tablespoons olive oil perfect for sautéing
- 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 for heat
- 1 can (14 oz) creamy coconut milk the star ingredient
- 1 tablespoon fish sauce for umami depth
- 1 tablespoon fresh lime juice to brighten flavors
For the Vegetables
- 2 cups broccoli florets vibrant and nutritious
- Fresh cilantro chopped for garnish
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Season the salmon fillets with salt and black pepper, then sear them in the skillet for 3–4 minutes on each side until golden-brown.
- Remove the salmon from the skillet and set aside.
- In the same skillet, sauté the chopped onion for 2 minutes until translucent.
- Add minced garlic and grated ginger, cooking for one more minute.
- Stir in the red curry paste and cook for an additional 30 seconds.
- Add coconut milk, fish sauce, and lime juice, then bring to a gentle simmer.
- Simmer the sauce for 5 minutes to blend flavors.
- Add the broccoli florets and cook for 3–4 minutes until tender but still vibrant.
- Return the seared salmon to the skillet and warm for another 1–2 minutes, spooning sauce over the fish.
- Garnish with chopped cilantro and serve hot.
Notes
Adjust the red curry paste for desired spice level. Use full-fat coconut milk for a creamier texture, or light coconut milk for a lower-calorie option. Additional vegetables can be added as desired.