about 45 minutes
Salmon in Coconut Curry Cream
- 1 lb salmon filet, cut into 2” strips
- 2 cloves garlic, minced
- ½ c cherry tomatoes, halved
- 1 tsp coconut oil
- 1 tin (400ml) coconut cream or full fat coconut milk
- 2 tbsp mild curry paste (Patak’s is great – or substitute a tsp or 2 of curry powder to your taste)
- Salt and pepper to taste
- 4 medium potatoes, cut into wedges
- Salt, Pepper, and a drizzle of olive oil
- 2 crowns broccoli, cut into large florets
- Fresh grated Parmesan for the potatoes
- ½ lemon cut into 4 wedges
- 10 leaves fresh basil, chiffonade
Step by Step Instructions
Set oven to 375°and line a baking sheet with parchment paper. Place potato wedges into a bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss well until potatoes are evenly coated then pour the potatoes onto the baking sheet in a single layer and pop the potatoes into the oven for about 40 minutes, until they are tender and golden on the edges.
When the potatoes have been in the oven for 20 minutes melt 1 tsp coconut oil in a heavy skillet over medium heat and sauté garlic until fragrant, about 2 minutes. Add cherry tomatoes and sauté a few minutes more, then add the coconut cream and bring to a boil until the coconut cream begins to reduce a bit, then add curry paste (or powder), salt, and pepper, and mix gently to combine.
Add the salmon to the pan and maintain the sauce at a moderate boil for about 10 minutes, turning once to ensure even cooking on both sides, until the salmon is becoming flaky at the edges, then turn the heat to low until the potatoes and broccoli are done.
Once the salmon has been added to the pan place the broccoli into a steaming pot over high heat and steam until the broccoli is bright green and tender crisp, then remove from the heat, pour the water out of the bottom of the steamer and cover the broccoli to keep warm until you are ready to serve.
When everything is done, gently stir the fresh basil into the coconut cream, then share the potatoes and broccoli over 4 plates and serve the salmon alongside. Drizzle a generous amount of coconut curry cream sauce over the salmon (it’s great on the potatoes and broccoli also!) then scatter each plate with fresh grated Parmesan cheese. Add a lemon wedge to each plate, serve and enjoy!