September- yes, I’m a few days early- always brings me into my “Autumn sweater and cozy soup” mood but I am still clinging on to the end of the Summer. This Coconut Curry Salmon inspired by Salt and Lavender feels like an ode to both seasons, but it can be made year-round as a comforting and healthy option.

Instead of using broccolini, I replaced it with a very small head of broccoli and sliced it lengthwise. You can chop, cut, slice, and overall prepare whichever ingredients you have on hand however you wish. (I like adaptable recipes just as much as the next person!)

Coconut Curry Salmon

Ingredients

• 1lb Salmon
• Salt & pepper to taste
• 1 Tbsp each Olive Oil and Butter
• 1/2 Medium Onion, chopped
• 2 Garlic Cloves, minced
• 2 Tbsps (heaping), Thai Red Curry Paste
• 1/2 tsp Fish Sauce (optional but recommended, see note)
• 1- 13.5 oz can Full-Fat Coconut Milk
• 1/2 tsp Brown Sugar
• 1/2 cup Carrots, cut into matchsticks
• 1 cup Broccolini, chopped
• 1 tsp Lime Juice
• 2 Tbsps Fresh Basil, chopped or torn
• 2 Tbsps Fresh Cilantro, chopped

Instructions 

Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season with salt & pepper.

Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.

Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don’t force it).

Take the salmon out of the pan and transfer it to a plate. If you don’t want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.

Spoon some of the oil out of the skillet so you have about a tablespoon of it left. Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the garlic and curry paste and cook for 1 minute.

Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.

Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve.

Enjoy!

Related:

Salmon Kedgeree Recipe
Salmon with Avocado Sauce Recipe
Salmon Tartare with Spicy Mango Sauce Recipe