Coconut Curry Honey Salmon
The absolute best salmon recipe you will ever taste and its so simple! Made with flavorful curry paste, creamy coconut milk, rice to soak up all those juices and honey which allows the top of the salmon to become perfectly crispy and amazing. The combination creates an unique Thai flavor undertone that will leave you craving more!
4 (4-6 ounce) salmon filets
2-3 tablespoons curry powder
salt and black pepper
1 tablespoon extra virgin olive oil
2 tablespoons honey
6 tablespoons salted butter
1/4 cup Thai red curry paste
1 tablespoon fresh grated ginger
1 1/2 cups chopped broccoli
2 cups canned full-fat coconut milk
2 tablespoons coconut aminos or soy sauce
1 tablespoon fish sauce (or soy sauce)
3-4 cloves garlic, chopped
Preheat the broiler.
Place the salmon on a baking sheet and rub with olive oil, curry powder, and season with salt and pepper.
Drizzle the honey over the salmon. Broil until crisping on top, 3-8 minutes, watch closely.
In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until very fragrant.
Add the broccoli, coconut milk, coconut aminos or soy sauce, and fish sauce. Slide the salmon into the sauce and simmer for 3-5 minutes, or until cooked to your liking.
Garlic butter (optional): Melt together 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
Serve the salmon and sauce over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.
2 Tbsp. ground coriander
2 Tbsp. ground cumin
1 1/2 Tbsp. ground turmeric
2 tsp ground ginger
1 tsp dry mustard
1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp cayenne pepper or ground chilies
Mix everything to combine. Makes 2-3 tablespoons.
Recipe source: Coconut Curry Salmon with Garlic Butter. - Half Baked Harvest