Serves 4
Time: about half an hour on the hob
Ingredients
- 4 pieces of salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon Thai red curry paste
- 1/2 cup carrot matchsticks
- 1 cup broccoli chopped small
- 1/2 teaspoon fish sauce (optional but recommended, see note)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon brown sugar
If you have but can you get away without:
- 1 teaspoon lime juice
- 2 tablespoons fresh basil (thai basil even better) torn/chopped
- 2 tablespoons fresh cilantro chopped
INSTRUCTIONS
- Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.Prep your carrots and broccolini.
- 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 in there.
- Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic 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. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.Enjoy!
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