Creamy coconut Curry Salmon with Tender Broccoli

Creamy Coconut Curry Salmon with Tender Broccoli

This Creamy Coconut Curry Salmon with Tender Broccoli is a delicious and healthy meal that combines rich coconut milk with the bold flavors of curry  creating a satisfying dish that pairs perfectly with tender steamed broccoli. It’s quick to prepare and full of nutrients making it ideal for busy weeknights or special occasions.

Ingredients:

For the Salmon:

4 salmon fillets (about 6 oz each)

2 tbsp olive oil or coconut oil

Salt and pepper to taste

1 tsp paprika (optional for extra flavor)

For the Coconut Curry Sauce:

1 tbsp olive oil or coconut oil

1 small onion  finely chopped

2 garlic cloves minced

1-inch piece of ginger grated

1 tbsp red curry paste (adjust to your spice preference)

1 can (14 oz) full-fat coconut milk

1 tbsp soy sauce or tamari (for gluten-free)

1 tbsp lime juice

1 tsp honey or maple syrup (optional to balance the heat)

1/4 cup cilantro  chopped (for garnish)

For the Broccoli:

2 cups broccoli florets

Salt  to taste

1 tbsp olive oil (optional for roasting)

Instructions:

Prepare the Broccoli:

Steam or roast the broccoli:

If steaming  bring a pot of water to a boil  place a steaming basket with broccoli over it  and cover for 5-7 minutes until tender. Alternatively  for roasted broccoli  preheat the oven to 400°F (200°C)  toss the florets with olive oil and a pinch of salt  and roast for 15-20 minutes flipping halfway through.

Cook the Salmon:

Season the salmon fillets:Pat the fillets dry then rub them with olive oil and season with salt pepper and paprika.

Pan-sear the salmon:Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes per side or until the salmon is golden brown and cooked to your desired doneness (internal temperature of 145°F or 62°C).

 Make the Coconut Curry Sauce:

Sauté aromatics: In the same pan  add 1 tablespoon of oil and sauté the onion until translucent  about 3-4 minutes. Add the garlic and ginger  cooking for an additional 1-2 minutes until fragrant.

Add the curry paste: Stir in the red curry paste  cooking for 1 minute to allow the flavors to meld.

Add coconut milk: Pour in the coconut milk soy sauce lime juice  and honey (if using). Stir to combine then let the sauce simmer for 5-7 minutes until slightly thickened.

 Combine the Dish:

Serve: Place the salmon fillets on plates drizzle with the creamy coconut curry sauce and garnish with fresh cilantro. Serve with the tender steamed or roasted broccoli on the side.

Cooking Tips:

Salmon Cooking Tip: For even cooking make sure the salmon is at room temperature before cooking. If you’re unsure if it’s cooked through gently flake the salmon with a fork to check.

Spice Level: You can adjust the heat by adding more or less curry paste or by adding a pinch of cayenne pepper to the sauce.

Coconut Milk: Full-fat coconut milk adds the best flavor and creaminess. Light coconut milk can be used for a lower-calorie version but the sauce won’t be as rich.

Time Breakdown:

Prep Time: 10-15 minutes

Cook Time: 15-20 minutes

Total Time: 30-35 minutes

Nutritional Information (per serving):

(Based on 1 salmon fillet with 1/4 of the sauce and broccoli)

Calories: 450-500 kcal

Protein: 30-35 g

Carbohydrates: 12-15 g

Fat: 35-40 g

Fiber: 4-6 g

Sugar: 5-7 g

Sodium: 450-600 mg