Salmon is such a great dinner idea especially when you eat later than normal and want to be full without being stuffed. While this isn’t something you would think to make for dinner, trust me you will want to add it to your rotation! So simple to make and packed full of flavor, this dish doesn’t disappoint.
Coconut Curry Salmon with Garlic Butter
(Adapted from Half-Baked Harvest)
4 (4-6 ounce) salmon filets
2-3 tablespoons spicy curry powder (homemade in notes)
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
2 tablespoons tamari or soy sauce
1 tablespoon fish sauce (or soy sauce)
3-4 cloves garlic, chopped
Preheat the broiler.
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, watch closely.
In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until very fragrant. Add the broccoli, coconut milk, tamari or soy sauce, and fish sauce. Slide the salmon into the sauce and simmer for 3-5 minutes, or until cooked to your liking.
Meanwhile, 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.
Notes
Spicy Curry Powder:
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon paprika
1/2-1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon
kosher salt and black pepper
Mix everything to combine. Makes 2-3 tablespoons.
