Ingredients

• 1 lb fresh salmon
• Salt & pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 2 heaping tablespoons Thai red curry paste
• ½ teaspoon fish sauce (optional, but recommended)
• 1 (13.5 oz) can full-fat coconut milk
• ½ teaspoon brown sugar
• ½ cup matchstick-cut carrots
• 1 heaping cup chopped broccolini
• 1 teaspoon lime juice
• 2 tablespoons torn or chopped fresh basil
• 2 tablespoons chopped fresh cilantro

Instructions

1. Prepare the Salmon: Cut the salmon into 4 equal portions, pat dry with a paper towel, and season with salt and pepper.
2. Pan-Sear the Salmon: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the salmon, skin-side down, and cook for about 5 minutes. Flip and cook for an additional 2-3 minutes until the salmon is almost cooked through. If the fish sticks to the pan, allow it to release naturally before flipping.
3. Set Aside the Salmon: Remove the salmon from the skillet and transfer it to a plate. If you prefer, you can remove the skin before adding the salmon back into the pan.
4. Make the Curry Sauce: Leave about 1 tablespoon of oil in the skillet. Add the chopped onion and sauté for 3 minutes until slightly browned. Stir in the minced garlic and red curry paste, cooking for 1 minute more.
5. Add Coconut Milk & Vegetables: Pour in the fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini. Let the mixture simmer for about 5 minutes until the vegetables are tender-crisp. You can cook them a little longer if you prefer softer veggies.
6. Finish the Dish: Stir in lime juice, then return the salmon to the pan to warm through, about 2 minutes. Season with additional salt and pepper if needed.
7. Garnish and Serve: Sprinkle with fresh basil and cilantro. Serve immediately.  

Notes

• For a creamy, thick texture, I recommend using Thai Kitchen coconut milk, which is rich and not watery like some other brands. The Thai Kitchen red curry paste is also a great option.
• If you don't have fish sauce, you can substitute with soy sauce, but it won’t give the same depth of flavor.
• You can julienne your own carrots instead of buying pre-cut matchsticks, and feel free to swap broccoli for broccolini—just make sure to chop them small.
• This recipe is also featured in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition