Coconut Red Curry Salmon
Rich, savory, creamy, and sweet, this weeknight salmon masterpiece has it all!
Ingredients
For salmon
- 3 6 0z. salmon filets
- salt + pepper to taste
- avocado oil
For the curry
- 1 Tbsp butter
- 2 Cloves garlic minced
- 1 shallot sliced thinly
- 1 Tbsp ginger grated ground ginger
- 2 Tbsp red curry paste I prefer Thai Kitchen brand
- 1 Can light coconut milk or light coconut milk for a lower-fat option
- 1/2 Tsp pepper
- 1 Tbsp low sodium soy sauce or tamari
- 1 Head broccoli chopped into florets
- 3/4 Cup sliced mushrooms
To serve
- jasmine rice cooked according to package instructions
- fresh cilantro for garnish
Instructions
- Prep the salmon: Pat the salmon fillets dry with a paper towel. Season generously with salt and black pepper on all sides.
- Sear the salmon: Heat avocado oil in a large skillet over medium-high heat. Carefully place the salmon fillets in the pan, skin-side down. Sear for 5 minutes, undisturbed.
- Tip: Resist the urge to move the salmon! It will release from the pan easily once it's browned and crispy.
- Flip and cook through: Gently flip the salmon fillets and cook for an additional 2-3 minutes, or until the salmon is cooked through and flaky. Remove the salmon from the pan and set aside on a plate.
- Clean the pan (optional): If there are any browned bits stuck to the bottom of the pan, you can remove them with a paper towel. However, these bits add a nice flavor to the sauce, so feel free to leave them in!
- Sauté the aromatics: Add the butter to the pan and melt over medium heat. Add the garlic, shallot, and ginger, and sauté for 2 minutes, until fragrant.
- Add the curry paste and coconut milk: Stir in the red curry paste and cook for an additional minute, allowing the flavors to bloom. Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Season the sauce: Season the sauce with black pepper and soy sauce. Taste and adjust seasonings as needed.
- Simmer the vegetables: Add the broccoli and mushrooms to the pan and simmer for 4-5 minutes, or until the vegetables are tender-crisp.
- Rewarm the salmon: Nestle the cooked salmon fillets back into the pan with the vegetables and sauce. Gently simmer for 1-2 minutes to rewarm the salmon through.
- Serve and enjoy! Plate the cooked salmon and vegetables over a bed of jasmine rice. Garnish with fresh cilantro and a squeeze of lime juice, if desired.
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