in Recipes

Salmon in curry-coconut sauce with broccoli puree

updated

Spread the love

Ingredients for 1 servings:

  • 125 g salmon fillet(s) (frozen)
  • 250 g broccoli
  • 120 ml coconut milk
  • 1 tsp curry paste, red
  • 1 tbsp coconut oil
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low carb, paleo, quick to make

Thaw the salmon fillet. Divide the broccoli into small florets and sauté in a little water in a pot until tender. Drain the water. Heat the coconut oil in a pan and sear the salmon on both sides. Add the curry paste and sear. Then deglaze with half of the coconut milk and simmer on low heat. Add the remaining coconut milk to the broccoli and puree everything with a hand blender. Season with salt, pepper, and nutmeg. Arrange the salmon on a plate with the sauce and puree and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kisir – Couscous – Turkish Bulgur Salad

Light strawberry cake