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Salmon Coconut Curry

Salmon Coconut Curry
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Indulge in the rich flavors of Salmon Coconut Curry—a quick and comforting dish perfect for any night of the week. This delightful fusion combines tender pan-seared salmon with a creamy coconut milk sauce infused with aromatic Thai red curry paste. Enhanced by vibrant vegetables like broccolini and carrots, this meal is both nutritious and visually appealing. Serve it over fluffy jasmine rice or quinoa for a satisfying experience that will impress family and friends alike. Dive into this easy recipe to elevate your culinary repertoire!

Ingredients

Scale
  • 1 pound fresh salmon
  • Salt and pepper (to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 heaping tablespoons Thai red curry paste
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 teaspoon brown sugar
  • 1/2 cup matchstick cut carrots
  • 1 heaping cup chopped broccolini
  • Juice of 1 teaspoon lime
  • Fresh basil and cilantro for garnish

Instructions

  1. Cut salmon into four equal portions, season with salt and pepper, and pat dry.
  2. Heat olive oil and butter in a skillet over medium-high heat. Cook salmon skin-side down for 5 minutes; flip and cook for another 2-3 minutes until just done. Remove from skillet.
  3. In the same skillet, sauté onions for about 3 minutes until lightly browned. Add garlic and red curry paste; cook for an additional minute.
  4. Stir in coconut milk, brown sugar, carrots, and broccolini. Simmer gently for about 5 minutes until veggies are tender-crisp.
  5. Return salmon to the skillet to warm through, adding lime juice before serving. Garnish with fresh herbs.

Nutrition

Find it online: https://goldenrecipetime.com/salmon-coconut-curry/