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Coconut Curry Salmon

Pan seared salmon cooked in a creamy coconut curry sauce with matchstick carrots and broccolini served over a bed of sticky rice, Enjoy!
Course: Entrée
Cuisine: American, Thai

Ingredients

  • 1 fillet salmon pin bones removed, cut into 4-6 pieces
  • salt and black pepper to taste
  • 1 T. olive oil
  • 1 T. butter
  • 1/2 med. onion chopped
  • 2 cloves garlic pressed
  • 2 heaping T. Thai red curry paste
  • 1 tsp. fish sauce recommended or soy sauce
  • 1 (13.5 oz.) can full-fat coconut milk
  • 1 tsp. brown sugar
  • 1 c. broccolini chopped small
  • 1/2 c. carrot matchsticks
  • 1 T. fresh lime juice
  • 2 T. fresh basil leaves torn or chopped
  • 2 T. fresh cilantro chopped
  • Lime wedges for serving
  • Hot cooked rice for serving

Instructions

  • Prep all ingredients before you begin.
  • Cut the salmon into 4-6 equal pieces depending on the size of the fillet. Pat both sides dry with a paper towel and season with salt and pepper.
  • Add olive oil and butter to a large skillet over medium-high heat. Once hot, place the salmon, skin-side down and cook for 5 minutes. Flip and cook for an additional 2-3 minutes. Transfer the salmon to a plate and loosely cover with foil.
  • Remove some of the oil from the pan with a spoon, leaving about 1 tablespoon in the pan.
  • Add onions to the skillet, sauté for about 3 minutes, then stir in garlic and curry paste, cook for about 1 minute.
  • Add fish sauce, coconut milk, brown sugar, broccolini and carrots. Simmer for about 5 minutes, stirring often. The veggies should be tender-crisp. Stir in lime juice. Taste the sauce, season with more salt and black pepper if needed.
  • Remove the skin from the salmon. Add the salmon back to the skillet allowing it to warm through. Serve over hot cooked rice garnished with fresh basil, cilantro, and lime wedges.