Salmon with Red Curry

For an incredibly easy and healthy dinner on days when you just don’t have a lot of gas in the tank, this is one go to that can be added to your weekly rotation. I make salmon a lot admittedly, to the point that my son Luke is starting to tire of it. But I try to mix it up and do different things each time. I usually serve this one over cauliflower rice for me and my husband, the Irishman, and jasmine rice for Luke.

Ingredients

1 ½ pounds fresh salmon (4 separate portions of 6 oz. each)

Salt & pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1/2 yellow onion chopped

2 cloves garlic minced

2 tbsps. Thai red curry paste

1/2 teaspoon fish sauce

1 (13.5 ounce) can full-fat coconut milk

1/2 teaspoon brown sugar

1 cup cremini mushrooms halved

1/2 cup diagonally cut carrots

1 ½ cups chopped broccoli

½ lime, juiced

2 tbsps. chopped fresh basil

Cauliflower rice/Jasmine rice

1. Pat salmon dry with paper towel and season with salt & pepper. Add the oil and butter to a skillet over medium-high heat. Cook the salmon, flesh-side down, for 5 minutes. Flip it and cook for another 2-3 minutes. Remove the salmon and transfer it to a plate.

2. Add the chopped onion to the skillet and sauté for about 3 minutes until it is translucent, then stir in the garlic and curry paste and cook for 1 minute.

3. Add in the fish sauce, coconut milk, sugar, carrots, mushrooms, and broccoli. Let it gently bubble for about 5 minutes or so. The veggies should not be overcooked. Test if needed to be certain.

4. Stir in the lime juice, then add the fish back to the pan. Let it warm through for a couple of minutes. Season with more salt & pepper as needed. Sprinkle with the basil and cilantro and serve immediately over cauliflower rice or jasmine rice.