Salmon is a versatile fish that’s rich in omega-3 fatty acids, and when combined with a creamy coconut curry sauce, it becomes an irresistible dish. This Creamy Coconut Curry Salmon with Tender Broccoli is a flavorful and healthy meal that brings together the richness of coconut milk, the warmth of curry paste, and the freshness of broccoli. It’s a perfect dinner option that’s both satisfying and nourishing. Whether you’re looking for a quick weekday dinner or a special meal to impress your guests, this recipe is sure to deliver. The delicate texture of the salmon paired with the tender broccoli, all enveloped in a rich and aromatic curry sauce, creates a meal that’s bursting with flavor and goodness.
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (400g) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cups broccoli florets
- Salt and pepper to taste
- Fresh coriander or parsley, chopped (for garnish)
Preparation:
Step 1: Cook the Salmon
Begin by heating 2 tablespoons of olive oil in a large pan over medium heat. Season the salmon fillets generously with salt and pepper on both sides. Place the salmon in the pan and cook for about 3-4 minutes on each side, or until the fillets are golden brown and cooked through. Remove the salmon from the pan and set it aside.
Step 2: Prepare the Sauce
In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté them over medium heat until the onion becomes soft and translucent, and the garlic and ginger become aromatic. This usually takes about 3-4 minutes. Stir in the red curry paste and mix well, ensuring the paste is evenly distributed. Let it cook for an additional 1-2 minutes.
Step 3: Simmer the Curry
Now, pour in the coconut milk and add the soy sauce and lime juice. Stir everything together to combine. Allow the mixture to come to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Step 4: Add the Broccoli & Salmon
Next, add the broccoli florets to the pan. Stir to coat the broccoli in the curry sauce, and cook until the broccoli is tender yet still vibrant green, about 4-5 minutes. Once the broccoli is tender, return the salmon fillets to the pan, placing them on top of the broccoli. Spoon the curry sauce over the salmon and let it cook for an additional 2-3 minutes until everything is heated through.
Step 5: Garnish & Serve
Once the salmon is heated through, remove the pan from the heat. Garnish the dish with freshly chopped coriander or parsley for a burst of fresh flavor and color. Serve the creamy coconut curry salmon warm with steamed rice or naan bread to soak up the delicious sauce.
Variation:
This recipe is quite versatile, and you can adjust it based on your preferences. If you’re not a fan of salmon, you can easily substitute it with chicken breasts, shrimp, or tofu for a plant-based option. For a spicier dish, feel free to add extra red curry paste or a dash of chili flakes. You can also add other vegetables such as bell peppers, carrots, or spinach for additional texture and nutrients.
Cooking Note:
Be sure to cook the salmon until it’s just cooked through to retain its tender, flaky texture. Overcooking the fish can make it dry and less enjoyable. If you’re using frozen salmon, make sure to thaw it completely before cooking to ensure even cooking.
Serving Suggestions:
This dish pairs wonderfully with a bowl of fluffy steamed rice, which helps to balance out the richness of the curry sauce. Alternatively, you can serve it with naan bread for a more indulgent experience. To complete the meal, a light side salad with a tangy dressing can add a refreshing contrast to the creamy curry. A chilled glass of white wine, such as Sauvignon Blanc or Chardonnay, complements the flavors of this dish beautifully.
Tips:
- Fish Freshness: For the best flavor and texture, try to use fresh, wild-caught salmon if possible. Fresh salmon will have a firmer texture and a richer flavor than farmed varieties.
- Broccoli Cooking Tip: For perfectly tender broccoli, don’t overcook it. You want the broccoli to retain some bite, and it will continue to cook slightly in the sauce.
- Curry Paste Substitute: If you can’t find red curry paste, you can substitute with yellow curry paste or even a homemade curry paste, though it will alter the flavor profile slightly.
- Sauce Thickness: If you prefer a thicker sauce, you can let the curry simmer for an extra 3-5 minutes to reduce and thicken further. For a thinner sauce, add a bit more coconut milk or water.
- Lime Juice: Adjust the lime juice to your taste preference; some people prefer a more pronounced citrus flavor to balance out the richness of the coconut milk.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (per serving):
- Calories: Approx. 400 kcal
- Protein: 28g
- Sodium: 500mg
- Carbohydrates: 8g
- Fat: 30g (includes healthy fats from the salmon and coconut milk)
- Fiber: 3g
FAQs:
1. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon, but make sure it is fully thawed before cooking. Thaw it in the refrigerator overnight or place it under cold running water to speed up the process.
2. Can I substitute the coconut milk with something else? You can substitute coconut milk with heavy cream for a richer sauce or a lighter option like almond milk. However, keep in mind that these substitutes will alter the flavor and texture of the dish.
3. How can I make the dish spicier? If you like spicy food, you can add extra red curry paste or chili flakes. Fresh chopped chili peppers can also be added to the sauce for an extra kick.
4. Can I make this dish in advance? Yes, this dish can be made in advance and stored in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or coconut milk to prevent the sauce from thickening too much.
5. Can I use other vegetables instead of broccoli? Yes! You can use other vegetables like bell peppers, carrots, or zucchini. Just make sure to adjust the cooking time based on the vegetables you choose.
Conclusion:
Creamy Coconut Curry Salmon with Tender Broccoli is a deliciously comforting and vibrant dish that’s perfect for any occasion. The rich coconut curry sauce complements the tender salmon and tender broccoli, creating a well-balanced, satisfying meal. With its quick preparation time and simple ingredients, it’s an ideal option for a weeknight dinner that still feels special. Whether you’re cooking for yourself, your family, or guests, this recipe will undoubtedly be a hit!
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Creamy Coconut Curry Salmon with Tender Broccoli
- Total Time: 25 minutes
Ingredients
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (400g) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cups broccoli florets
- Salt and pepper to taste
- Fresh coriander or parsley, chopped (for garnish)
Instructions
Step 1: Cook the Salmon
Begin by heating 2 tablespoons of olive oil in a large pan over medium heat. Season the salmon fillets generously with salt and pepper on both sides. Place the salmon in the pan and cook for about 3-4 minutes on each side, or until the fillets are golden brown and cooked through. Remove the salmon from the pan and set it aside.
Step 2: Prepare the Sauce
In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté them over medium heat until the onion becomes soft and translucent, and the garlic and ginger become aromatic. This usually takes about 3-4 minutes. Stir in the red curry paste and mix well, ensuring the paste is evenly distributed. Let it cook for an additional 1-2 minutes.
Step 3: Simmer the Curry
Now, pour in the coconut milk and add the soy sauce and lime juice. Stir everything together to combine. Allow the mixture to come to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Step 4: Add the Broccoli & Salmon
Next, add the broccoli florets to the pan. Stir to coat the broccoli in the curry sauce, and cook until the broccoli is tender yet still vibrant green, about 4-5 minutes. Once the broccoli is tender, return the salmon fillets to the pan, placing them on top of the broccoli. Spoon the curry sauce over the salmon and let it cook for an additional 2-3 minutes until everything is heated through.
Step 5: Garnish & Serve
Once the salmon is heated through, remove the pan from the heat. Garnish the dish with freshly chopped coriander or parsley for a burst of fresh flavor and color. Serve the creamy coconut curry salmon warm with steamed rice or naan bread to soak up the delicious sauce.
Notes
Cooking Note:
Be sure to cook the salmon until it’s just cooked through to retain its tender, flaky texture. Overcooking the fish can make it dry and less enjoyable. If you’re using frozen salmon, make sure to thaw it completely before cooking to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: Approx. 400 kcal
- Sodium: 500mg
- Fat: 30g
- Fiber: 3g
- Protein: 28g