Coconut Curry Salmon with Broccoli is a perfect combination of flavors and nutrition. The creamy coconut curry sauce infuses the salmon with rich, aromatic spices, while the broccoli adds a fresh, healthy crunch. This dish is simple to make and packed with nutrients, making it a great weeknight meal.
Total Time Breakdown
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Coconut Curry Salmon with Broccoli is a perfect combination of flavors and nutrition. The creamy coconut curry sauce infuses the salmon with rich, aromatic spices, while the broccoli adds a fresh, healthy crunch. This dish is simple to make and packed with nutrients, making it a great weeknight meal.
Step-by-Step Directions with Time
Ingredients:
- 4 salmon fillets (skinless or skin-on)
- 2 cups broccoli florets
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 teaspoons fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 tablespoon coconut oil (or vegetable oil)
- Salt and pepper to taste
- Fresh cilantro or basil (optional for garnish)
- Cooked rice (for serving)
Instructions:
Step 1: Prep the Ingredients (5 minutes)
- Rinse and pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
- Cut the broccoli florets into bite-sized pieces and set aside.
- Grate the fresh ginger and mince the garlic.
Step 2: Sear the Salmon (5 minutes)
- Heat the coconut oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Sear for 2-3 minutes on each side until browned. Remove the salmon from the pan and set aside.
Step 3: Make the Coconut Curry Sauce (5 minutes)
- In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
- Stir in the red curry paste, cooking for another minute to release the flavors.
- Pour in the coconut milk, fish sauce, soy sauce, and lime juice. Stir well to combine and bring the sauce to a gentle simmer.
Step 4: Add Broccoli and Simmer (5 minutes)
- Add the broccoli florets to the sauce and let them simmer for 3-4 minutes, until they start to soften but still remain crisp.
Step 5: Return Salmon to the Skillet (3 minutes)
- Place the seared salmon fillets back into the skillet with the coconut curry sauce. Simmer for an additional 3-4 minutes, allowing the salmon to finish cooking and absorb the flavors of the sauce.
Step 6: Serve (2 minutes)
- Serve the Coconut Curry Salmon over steamed rice. Spoon extra sauce and broccoli over the top, and garnish with fresh cilantro or basil for a burst of freshness.
Serving Suggestions
This Coconut Curry Salmon pairs wonderfully with jasmine rice or basmati rice to soak up the delicious curry sauce. You can also serve it with quinoa or cauliflower rice for a lower-carb option. Add a side of naan bread to mop up any remaining sauce.
Tips for the Perfect Coconut Curry Salmon
- Choose wild-caught salmon for a richer flavor and higher omega-3 content.
- Curry paste: Red curry paste adds a moderate level of heat. For a milder dish, reduce the amount of curry paste, or use yellow curry paste.
- Crispy skin: If you prefer crispy salmon skin, sear the salmon fillets skin-side down first and only flip them once during cooking.
- Don’t overcook the salmon: Salmon cooks quickly. Keep an eye on it, and remove it from the skillet as soon as it flakes easily with a fork.
- Adjust spice level: Add a chopped chili pepper or chili flakes if you want extra heat, or reduce the curry paste for a milder sauce.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Make sure to thaw it completely in the refrigerator before cooking and pat it dry to remove any excess moisture.
Can I substitute the broccoli with another vegetable?
Absolutely! You can swap broccoli for spinach, green beans, bell peppers, or zucchini depending on your preference.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free if you use gluten-free soy sauce or tamari.
Can I make this dish dairy-free?
The recipe is already dairy-free due to the use of coconut milk. Just double-check the curry paste and other condiments for any hidden dairy ingredients.
How do I know when the salmon is done?
Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Be careful not to overcook, as salmon can dry out quickly.
Final Thoughts
Coconut Curry Salmon with Broccoli is an easy yet impressive dish that’s loaded with flavor and nutrients. The creamy coconut curry sauce perfectly complements the tender salmon and crisp broccoli, making it a delightful meal for any occasion. It’s quick enough for a busy weeknight but fancy enough for a dinner party. Give this recipe a try, and it’s sure to become a household favorite!
