Coconut Curry Salmon with Broccoli

1. 1

   Line a baking sheet with aluminum foil and brush it with 1 tablespoon cooking oil. Preheat the oven broiler.

2. 2

   Pat the salmon filets dry with paper towels and place them on the prepared pan, skin side down. Brush the filets with the remaining 1 tablespoon oil.

3. 3

   Season the filets with curry powder, then lightly with salt and pepper. Drizzle honey over the filets and place them under the broiler. Broil until just crisp on top, 3 to 5 minutes. Watch closely, as the honey can burn easily. Remove from the oven and keep warm.

4. 4

   For the coconut curry sauce, melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook for about 1 minute, then add the garlic and ginger and cook until fragrant, about 30 seconds more.

5. 5

   Stir in the red pepper flakes and Thai red curry paste and cook for about 3 minutes. Stir in the coconut milk, soy sauce, and fish sauce; bring to a simmer. Add the broccoli florets and cook until crisp-tender, about 3 minutes.

6. 6

   Add the salmon filets to the skillet and simmer until the fish flakes easily with a fork, 3 to 5 minutes.

7. 7

   Squeeze 1/2 lime over the skillet. Garnish with chopped chives or green onions and serve.

• Calories 395.78 kcal Moderate
• Protein 27.81 g Good Source
• Carbs 14.14 g Moderate
• Total Fat 25.24 g High
• Saturated Fat 14.2 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 75.65 mg High
• Sodium 748.14 mg High
• Fiber 2.46 g Low Source
• Sugar 3.99 g Moderate
• Added Sugar 0.03 g Low Source
• Calcium 35.5 mg Low Source
• Iron 1.42 mg Low Source
• Potassium 585.63 mg Moderate
• Vitamin A 127.92 mcg_rae Moderate
• Vitamin C 3.75 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Milk 🥛
• Soy 🌱
• Garlic 🧄
• Onions 🧅