Thai Curry Salmon

Prep time: 10 minutes

Cook time: 20 minutes

Serving size: 2 servings

Difficulty: Medium

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Ingredients

Thai Curry Salmon

4 salmon fillets (about 6 oz each)

1 tbsp olive oil

Salt and pepper, to taste

Curry Sauce

1 tbsp coconut oil

1 small onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 tbsp red curry paste

1 can (14 oz) full fat coconut milk

1/2 cup chicken bone broth

2 tbsp tamari

1 tbsp lime juice

1 tsp coconut sugar

1 cup broccoli florets

1 cup snap peas

1/2 cup carrots, thinly sliced

Toppings

Lime wedges

Chopped scallions

Sesame seeds

Directions:

Pat salmon fillets dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear the salmon for 3-4 minutes on each side until golden and cooked to your liking. Remove and set aside.
In the same skillet, heat 1 tbsp coconut oil over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and softened, about 3 minutes. Stir in the red curry paste and cook for 1-2 minutes.
Pour in the coconut milk and chicken broth, stirring to combine. Stir in tamari, lime juice, and coconut sugar. Bring the sauce to a gentle simmer.
Add broccoli, snap peas, and carrots to the sauce. Simmer for 5-7 minutes, or until the vegetables are tender but still vibrant.
Place the seared salmon fillets back into the skillet, spooning the curry sauce over the top. Simmer for 2-3 minutes to combine flavors.
Top with lime wedges, scallions, and sesame seeds. Enjoy!