Green Curry Salmon With Broccoli Recipes
GREEN CURRY SALMON
This quick and easy Green Curry Salmon recipe is made with tender salmon, fresh baby bok choy, and the most delicious Thai-inspired lime coconut green curry sauce. Ready to go in less than 30 minutes!
Provided by Ali
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Line a baking sheet with parchment* or foil. Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. Remove from the oven and set aside.
- Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often. Add in the green curry paste* and sauté for 1 minute, stirring often.
- Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce. Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low. Stir in the dark green bok choy leaves and the lime juice until combined. Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.
- Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.
GREEN CURRY SALMON WITH BROCCOLI
This healthy and delicious green curry salmon is easily made in one pan and ready in 30 minutes! Tender salmon, broccoli, and to-die-for Thai-inspired green curry coconut lime sauce.
Provided by Abra Pappa, MS, CNS, LDN
Categories Main Course
Number Of Ingredients 12
Steps:
- Rub salmon with avocado oil (about 1/2 tsp per filet) season generously with salt and pepper.
- Heat 1 tbsp avocado oil in a large skillet. Add salmon skin side down and sear until crispy (about 2 minutes), flip and cook for an additional 2 minutes. Remove from pan and set aside.
- Add additional avocado oil to pan and saute garlic, shallot, ginger, and serrano chili for 3 minutes or until tender. Add curry paste and stir to coat all vegetables in curry paste. Add coconut milk and fish sauce and scrape to release any browned bits from the bottom of the pan.
- Add broccoli florets, bring to a simmer, cover for 4 minutes or until broccoli is tender.
- Add salmon back to the ban, spoon sauce over the salmon and simmer until salmon is warmed through.
- Top with cilantro, lime juice, and sliced raw serrano (optional).
Nutrition Facts : ServingSize 1 serving (4 total servings in recipe), Calories 463 kcal, Carbohydrate 12 g, Protein 28 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 62 mg, Sodium 447 mg, Fiber 3 g, Sugar 3 g
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