Coconut Curry Salmon with Broccoli Recipe

Cook Time: 15 minutes

Ingredients:

• 4 (6 ounce) salmon filets
• 2 tablespoons neutral-flavored cooking oil, divided
• 1 tablespoon curry powder, or to taste
• Salt and freshly ground black pepper to taste
• 1 tablespoon honey
• 3 tablespoons unsalted butter
• 1/2 cup chopped shallots
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 pinch red pepper flakes, or to taste
• 1/4 cup Thai red curry paste, or to taste
• 1 can unsweetened full-fat coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 cups broccoli florets
• 1/2 lime
• 1 tablespoon chopped chives or green onions, or to taste (optional)

Directions:

1. Line a baking sheet with aluminum foil and brush with 1 tablespoon of cooking oil. Preheat the ovens broiler.
2. Pat salmon filets dry with paper towels and place them on the prepared pan, skin side down. Brush the filets with the remaining 1 tablespoon of oil. Season with curry powder, and lightly with salt and pepper. Drizzle honey over the filets.
3. Place the salmon under the broiler. Broil for 3 to 5 minutes, or until the top is crisp. Keep a close eye on it as the honey can burn quickly. Remove from the oven and keep warm.
4. For the coconut curry sauce, melt butter in a large nonstick skillet over medium heat. Add chopped shallots and cook for about 1 minute. Then add the garlic and ginger, and cook for about 30 more seconds until fragrant.
5. Stir in the red pepper flakes and Thai red curry paste. Cook for 3 minutes, stirring occasionally.
6. Pour in the coconut milk, soy sauce, and fish sauce. Bring the mixture to a simmer.
7. Add the broccoli florets and cook for 3 minutes, or until the broccoli is crisp-tender.
8. Gently place the broiled salmon filets into the skillet with the sauce. Simmer for 3 to 5 minutes, or until the fish flakes easily with a fork.
9. Squeeze the juice of 1/2 lime over the skillet and give it a final stir.
10. Garnish with chopped chives or green onions if desired, and serve hot.

Cooks Note: Soy sauce and fish sauce are naturally salty, so use salt sparingly. Cooking time may vary depending on the thickness of the salmon filets. If they are thinner than 3/4 inch, reduce cooking time. For thicker filets, cook until the internal temperature reaches 145F (63C). Adjust the amount of Thai curry paste according to your spice preference.

Nutrition Facts (per serving):

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Vitamin C	Calcium	Iron	Potassium
522	39g	19g	87mg	913mg	17g	4g	5g	29g	52mg	82mg	4mg	910mg

Servings per recipe: 6

Percent Daily Values are based on a 2,000 calorie diet.

The Origins of Coconut Curry Salmon

Coconut Curry Salmon with Broccoli is a modern fusion dish that combines traditional Southeast Asian flavors with a Western approach to seafood. The use of coconut milk and curry paste traces back to Thailand, where coconut-based curries have been a staple for centuries. Salmon, however, is native to colder northern waters, particularly the Pacific and Atlantic regions. The marriage of salmon with a Thai-inspired coconut curry represents the globalization of culinary practices, where chefs blend ingredients from different parts of the world to create a balanced, flavorful dish.

Regional Characteristics

While the recipe uses Thai red curry paste, regional variations can be observed depending on the type of curry and local produce. In Thailand, curries are often more liquid and intensely spicy, while Western adaptations, such as this one, moderate the heat and incorporate vegetables like broccoli, which is less common in traditional Thai cuisine. Coastal regions with access to fresh salmon may use lighter coconut milk, while inland versions might add cream or butter to achieve a richer texture. Each adaptation subtly changes the aroma, color, and flavor profile of the dish.

Comparison with Similar Dishes

Coconut Curry Salmon stands out from other curry fish dishes due to its use of salmon and a quick broiling method. Unlike traditional Thai fish curries, which often simmer the fish directly in the sauce, this recipe first broils the salmon with a honey glaze, creating a lightly caramelized exterior that adds sweetness and depth. It differs from Indian coconut fish curries as well, which often use turmeric and mustard seeds, resulting in a spicier and more pungent flavor. The inclusion of broccoli adds a vegetable component that is less common in other Asian-style fish curries, making this dish both colorful and nutrient-rich.

Typical Serving Occasions

This dish is versatile and can be served at both casual dinners and more formal gatherings. It is commonly presented over steamed jasmine rice or alongside quinoa for a wholesome meal. Restaurants specializing in fusion or Pan-Asian cuisine may offer Coconut Curry Salmon as a signature entre, often garnished with fresh herbs such as chives or cilantro. Home cooks appreciate the relatively short preparation time, making it ideal for weeknight dinners without sacrificing flavor or presentation.

Interesting Facts

The combination of coconut milk and salmon is particularly healthy, as it balances omega-3 fatty acids with medium-chain triglycerides from the coconut. Honey in the broiling step not only caramelizes the fish but also enhances the natural umami of the salmon. Another fun fact is that the dishs vibrant color comes from the red curry paste and broccoli, making it visually appealing as well as tasty. Finally, this recipe showcases how traditional culinary techniqueslike sauting aromatics and simmering saucescan be adapted to suit modern palates and dietary preferences, creating a dish that is both comforting and exotic.

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