Description

A rich and flavorful dish featuring perfectly seared salmon in a velvety coconut curry sauce with tender broccoli—ready in under 30 minutes!

Ingredients

Scale

For the Salmon:

4 salmon fillets
2 tablespoons olive oil
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
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 cups broccoli florets
Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Cook the Salmon

Heat olive oil in a large skillet over medium heat.
Season the salmon fillets with salt and black pepper to taste.
Place the salmon fillets in the skillet, skin-side down if they have skin.
Sear the salmon for 3-4 minutes per side, until it turns golden brown and is cooked through.
Remove the salmon from the skillet and set it aside on a plate.

💡 Tip: Avoid moving the salmon too much while searing to achieve a crispy crust. If using skin-on salmon, cook the skin side first for better texture.

Step 2: Prepare the Curry Sauce

In the same skillet, add chopped onions and sauté for 2 minutes until softened.
Add minced garlic and grated ginger, stirring continuously for another minute until fragrant.
Stir in red curry paste and cook for 30 seconds, allowing the flavors to develop.

💡 Tip: Sautéing the curry paste enhances its depth of flavor, making the sauce more aromatic.

Step 3: Simmer the Curry

Pour in coconut milk, fish sauce, and lime juice, stirring to combine.
Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld.
Stir occasionally to ensure the sauce remains smooth and doesn’t stick to the pan.

💡 Tip: If you prefer a thicker curry, let it simmer for a few extra minutes until it reaches your desired consistency.

Step 4: Add Broccoli & Salmon

Add broccoli florets to the curry sauce and cook for 3-4 minutes until tender yet slightly crisp.
Return the seared salmon to the skillet, nestling it into the sauce.
Spoon the sauce over the salmon fillets to coat them evenly.
Let everything warm through for 1-2 minutes, ensuring the salmon absorbs the flavors.

💡 Tip: If the sauce reduces too much, add a splash of water or coconut milk to adjust the consistency.

Step 5: Garnish & Serve

Remove the skillet from heat.
Sprinkle fresh cilantro over the top for a burst of freshness.
Serve immediately over steamed rice, quinoa, or cauliflower rice for a well-balanced meal.

💡 Tip: For an extra layer of flavor, drizzle some fresh lime juice over the dish before serving.

Notes

For the best flavor, use fresh salmon fillets rather than frozen. If using frozen, ensure they are fully thawed and patted dry before cooking.
Searing the salmon first locks in moisture and creates a slightly crispy texture. Be sure not to overcook it; salmon should be flaky and tender.
When cooking the curry sauce, let the red curry paste cook for a few seconds before adding the coconut milk. This step enhances the depth of flavor.
If you prefer a thicker sauce, simmer the coconut curry for a few extra minutes, stirring occasionally. For a thinner consistency, add a splash of water or extra coconut milk.
The broccoli should be added towards the end of cooking to keep it tender-crisp. Overcooking can make it mushy and dull in color.
Taste the sauce before serving and adjust the salt, lime juice, or spice level to your preference.
Serve the dish immediately for the best texture and flavor. If you have leftovers, store them in an airtight container in the fridge and reheat gently on the stovetop to prevent the salmon from drying out.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner

Nutrition

Calories: 450
Sodium: 700mg
Protein: 40g

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