Creamy Coconut Curry Salmon with Tender Broccoli

Transport your taste buds to a world of vibrant flavors with this exquisite Creamy Coconut Curry Salmon with Tender Broccoli. This dish is a harmonious blend of rich, flaky salmon, crisp-tender broccoli, and a luscious, aromatic coconut curry sauce. Infused with fragrant ginger, garlic, and the warmth of red curry paste, the creamy sauce perfectly complements the delicate sweetness of the salmon. It’s a quick yet sophisticated meal that brings the exotic allure of Southeast Asian cuisine to your dinner table, without the fuss. Ideal for a healthy weeknight dinner or an impressive meal for guests, this one-pan wonder promises a burst of flavor and a deeply satisfying culinary experience.

Detailed Ingredients

For the Salmon & Seasoning:

• 4 salmon fillets (about 6 oz / 170g each), skin on or off
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 2 tablespoons olive oil (for searing salmon)

For the Aromatic Curry Base:

• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste (adjust to your spice preference)

For the Creamy Coconut Curry Sauce:

• 1 can (400ml / 13.5 oz) full-fat coconut milk
• 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon fresh lime juice

For the Vegetables:

• 2 cups (approx. 200g) broccoli florets (fresh or frozen)

For Garnish (Optional):

• Fresh coriander (cilantro) or parsley, chopped
• Lime wedges, for serving

Step-by-Step Instructions

Part 1: Cook the Salmon

1. Season Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
2. Sear Salmon: Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets, skin-side down (if applicable), in the pan. Sear for 4-5 minutes until the skin is golden and crispy (if skin-on) and the salmon is cooked halfway up the sides.
3. Flip & Cook Briefly: Flip the salmon fillets and sear for another 2-3 minutes, just until the other side is golden. The salmon will finish cooking in the curry sauce.
4. Remove Salmon: Carefully remove the seared salmon from the pan and set it aside on a plate.

Part 2: Prepare the Aromatic Curry Sauce Base

1. Sauté Aromatics: In the same pan (add a tiny bit more oil if needed), reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add Garlic & Ginger: Add the minced garlic and grated fresh ginger. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Stir in Curry Paste: Add the red curry paste to the pan. Stir well and cook for 1 minute, allowing the paste to bloom and release its aroma.

Part 3: Simmer the Coconut Curry

1. Add Liquids: Pour in the full-fat coconut milk and soy sauce. Stir thoroughly, scraping any browned bits from the bottom of the pan.
2. Simmer: Bring the curry sauce to a gentle simmer. Reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
3. Add Lime Juice: Stir in the fresh lime juice. Taste the sauce and adjust seasoning if needed (add more salt, pepper, or lime juice to your preference).

Part 4: Add Broccoli & Finish Cooking Salmon

1. Cook Broccoli: Add the broccoli florets to the simmering curry sauce. Stir to submerge them in the sauce. Cover the pan and cook for 5-7 minutes, or until the broccoli is tender-crisp.
2. Return Salmon: Gently return the seared salmon fillets to the pan, nestling them into the curry sauce and broccoli. Spoon some of the sauce over the salmon.
3. Heat Through: Cover the pan again and let it cook for another 2-4 minutes, or until the salmon is fully cooked through and flakes easily with a fork. Be careful not to overcook the salmon.

Part 5: Garnish & Serve

1. Garnish: Remove the pan from the heat. Top generously with fresh chopped coriander (cilantro) or parsley.
2. Serve: Serve the Creamy Coconut Curry Salmon and Tender Broccoli warm, ideally with steamed jasmine rice or fluffy naan bread to soak up the delicious sauce. Lime wedges on the side are a great addition for an extra squeeze of freshness.

Tips, Variations, and Storage

• Curry Paste: Red curry paste varies in spiciness. Adjust the amount based on your preference. For extra heat, add a pinch of cayenne pepper or sliced fresh chilies.
• Fish Options: This recipe also works well with other firm white fish, such as cod, halibut, or snapper. Adjust cooking times as needed.
• Vegetable Additions: Feel free to add other quick-cooking vegetables like bell peppers, spinach (stir in at the very end), or snap peas.
• Sweetness: If you prefer a slightly sweeter curry, you can add ½ – 1 teaspoon of brown sugar or maple syrup to the sauce.
• Freshness: Fresh ginger and garlic make a big difference in flavor compared to their powdered counterparts.
• Make Ahead: The curry sauce (without salmon or broccoli) can be made a day in advance and stored in the refrigerator. Reheat gently before adding fresh broccoli and searing salmon.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Salmon can dry out if over-reheated.

Pairings

• Rice: Steamed jasmine rice, brown rice, or even cauliflower rice are perfect for serving.
• Bread: Warm naan bread or roti are excellent for scooping up the sauce.
• Beverages: A light lager, a crisp Sauvignon Blanc, or sparkling water with a squeeze of lime would complement the curry flavors.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: Approximately 35-40 minutes
• Servings: 4
• Cuisine: Southeast Asian / Fusion