Description
This coconut curry salmon is light, fresh, and packed with bold flavor. The juicy nectarines add a surprising pop of sweetness that balances the richness of the coconut milk and the savory red curry. Everything gently steams together in one pot for a simple, feel-good meal that’s ready in about 20 minutes.
Ingredients
Units
Scale
- 12 ounces salmon
- 1/2 can (14 ounces) coconut milk (shake before using to get a liquid consistency)
- 2 tablespoons red curry paste
- 2 nectarines (diced)
- 1 shallot (sliced)
- 1/2 lb broccoli
- 1 clove garlic (smashed)
- 1 tablespoon neutral oil
- 2 tablespoons soy sauce
- 1/4 cup cilantro (chopped)
- 1 teaspoon kosher salt
- Black pepper
Instructions
- Prep the Vegetables Slice the shallot, broccoli, and garlic. Add the vegetables to a mixing bowl, then top with pieces of salmon. Add the salt, black pepper, curry paste, oil, soy sauce, and cilantro to the bowl, and mix well. Spread the curry paste on the salmon, but it doesn’t need to be perfect.
- To a pot, add 1/2 cup of water. Then, line the pot with 2 sheets of parchment paper. Add a layer of the vegetables, then spread the fish in one even layer on the greens. Top with remaining vegetables and broccoli, then pour the coconut milk into the mixture, all inside the parchment paper.
- Cook Cook for 10 minutes on medium high heat, or until the fish reaches 135F. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: quick and easy
- Method: stovetop
- Cuisine: asian