Coconut Curry Salmon with Garlic Butter
I was visiting my mom one weekend and felt compelled to cook for her and my younger siblings. I came across this recipe on
Half-Baked Harvest and needed to give it a try.
Ingredients
4 (4-6 ounce) salmon filets
2-3 tablespoons curry powder
Kosher salt and black pepper
chili flakes
1 tablespoon extra virgin olive oil
2 tablespoons honey
6 tablespoons salted butter
1/4 cup Thai red curry paste
1 tablespoon fresh grated ginger
1 1/2 cups chopped broccoli
2 cups canned full-fat coconut milk
3 tablespoons soy sauce
3-4 cloves garlic, chopped
Steam Rice of your choice
The Process
Preheat the broiler.
Rinse salmon with water and pat dry with paper towel.
Place the salmon on a baking sheet and rub with olive oil, curry powder, and season with salt and pepper. Drizzle the honey over the salmon. Broil until crisping on top, 3-5 minutes. Please watch closely.
In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook for 2-3 minutes until very fragrant. Add the coconut milk and soy sauce, then mix for 2 minutes.
Place the broccoli in the curry coconut mixture and let simmer for 2 minutes.
Slide the salmon into the sauce and simmer for 5 minutes, or until cooked to your preference.
In a small pot, melt together 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
Serve the salmon and sauce over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.
Enjoy!
XOXO
Tiff
