Green Curry Salmon & Vegetables
Tender vegetables and flaky salmon are seared then poached in a 3-ingredient, simple, healthy green curry sauce.
Ingredients
- 1 bundle broccolini
- 2 bell peppers
- 2 tbsp avocado oil
- 2 fillets salmon
- salt & pepper, to taste
- 1 tbsp minced fresh ginger
- 1 can unsweetened full-fat coconut milk
- 2 tbsp green curry paste
- limes & cilantro for garnish
Instructions
- Wash and slice bell peppers into thin strips and mince 1 tablespoon of fresh ginger
- Heat a large skillet over medium heat with 1 tbsp avocado oil for a few minutes
- Add the vegetables and sauté until tender, about 5-8 minutes
- Remove vegetables and add remaining tablespoon of avocado oil, heat for 1 minute
- Pat salmon fillets dry with a paper towel and sprinkle with a small amount of salt and pepper
- Sear both salmon fillets on each side for about 2 minutes, set aside
- Add minced ginger and sauté for 1 minute, then add 1 can of coconut milk, stirring to break up the chunks
- Add 2 tablespoons green curry paste, stirring to combine
- While sauce is simmering, nestle the salmon and vegetables back in the sauce
- Continue to simmer for 5 minutes, until salmon is cooked through. Serve over rice or eat as is!