CURRY SALMON
You only need 5 Ingredients to make this gluten free and low carb red Curry Salmon. The perfect weeknight meal that the whole family will love! Plus, it's on the table in under 20 minutes!
Provided by Alyssa Brantley
Categories Mains
Time 20m
Number Of Ingredients 8
Steps:
- Heat coconut oil lin a large saute pan (large enough to fit the salmon fillet or pieces) over medium heat. After about 30 seconds, add red curry paste and pinch of salt. Stir, continuously, for 45 seconds to 1 minute until fragrant.Add coconut milk and whisk until completely dissolved.
- Bring to a boil and immediately add salmon skin side up.Cook for 8 to 10 minutes (depending on thickness), spooning sauce over the fish periodically. Once fish is cooked to your preference, remove from pan and set aside.
- Return sauce to medium heat and reduce for 2 to 3 minutes, whisking or stirring frequently.Remove from heat, stir in fish sauce, 1/4 teaspoon salt and lime juice.Serve salmon with red curry sauce spooned over top and top with sliced scallions. Enjoy!
Nutrition Facts : ServingSize 0.25 finished dish, Calories 428 kcal, Carbohydrate 5 g, Protein 24 g, Fat 35 g, SaturatedFat 25 g, Cholesterol 62 mg, Sodium 180 mg, Sugar 1 g
15-MINUTE BROILED SALMON AND BROCCOLI
This easy sheet tray dinner comes together in a snap thanks to an oft-forgotten workhorse of the kitchen: the broiler. The high heat it provides perfectly chars pre-cut broccoli florets and cooks salmon quickly. The creamy Dijon sauce acts as a protective barrier against overcooking, and keeps the fish moist in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler and set a rack 2 inches from the heat.
- On a large sheet tray lined with aluminum foil, toss the broccoli with the olive oil and a large pinch of salt and pepper. Spread the broccoli out into a singer layer. Broil the broccoli while you prepare the salmon.
- Thinly slice the scallions and finely grate the lemon zest, then add them to a small bowl with the mayonnaise, Dijon mustard and a pinch of salt and pepper. Whisk to combine.
- Remove the broccoli from the oven. (Parts of the broccoli should be lightly charred.) Use a spatula to stir the broccoli and move it to the outer edges of the baking sheet. Sprinkle each fillet all over with salt and pepper and place them in the center of the baking sheet. Divide the mayonnaise mixture on top of the fillets, spreading to cover. Broil, rotating the pan halfway through, until the sauce has turned deep golden brown and the salmon is opaque, about 5 minutes. Meanwhile, cut half of the zested lemon into wedges.
- Divide the salmon, broccoli and lemon wedges among 4 plates and serve immediately.
GREEN CURRY SALMON WITH BROCCOLI
This healthy and delicious green curry salmon is easily made in one pan and ready in 30 minutes! Tender salmon, broccoli, and to-die-for Thai-inspired green curry coconut lime sauce.
Provided by Abra Pappa, MS, CNS, LDN
Categories Main Course
Number Of Ingredients 12
Steps:
- Rub salmon with avocado oil (about 1/2 tsp per filet) season generously with salt and pepper.
- Heat 1 tbsp avocado oil in a large skillet. Add salmon skin side down and sear until crispy (about 2 minutes), flip and cook for an additional 2 minutes. Remove from pan and set aside.
- Add additional avocado oil to pan and saute garlic, shallot, ginger, and serrano chili for 3 minutes or until tender. Add curry paste and stir to coat all vegetables in curry paste. Add coconut milk and fish sauce and scrape to release any browned bits from the bottom of the pan.
- Add broccoli florets, bring to a simmer, cover for 4 minutes or until broccoli is tender.
- Add salmon back to the ban, spoon sauce over the salmon and simmer until salmon is warmed through.
- Top with cilantro, lime juice, and sliced raw serrano (optional).
Nutrition Facts : ServingSize 1 serving (4 total servings in recipe), Calories 463 kcal, Carbohydrate 12 g, Protein 28 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 62 mg, Sodium 447 mg, Fiber 3 g, Sugar 3 g
SPICED SALMON & TOMATO TRAYBAKE
Enjoy this healthy spiced salmon and tomato traybake with a mild curry flavour for a quick and easy midweek meal. Serve with naan bread and lemon wedges
Provided by Anna Glover
Categories Dinner, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
- Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
- Meanwhile, warm the naan breads - you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.
Nutrition Facts : Calories 796 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium
CURRY SALMON WITH BROCCOLI
This is an easy and delicious way to use either fresh or frozen salmon. Being from Alaska, our family puts up with a lot of salmon during the summer. This is a very good recipe to use in the middle of winter when your family is saying no more fish please!
Provided by AlaskaCandie
Categories Baked Salmon
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
- Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 25 minutes.
- Arrange broccoli in the bottom of the baking dish. Mix the cream of celery soup, mayonnaise, wine, and curry in a bowl, and pour 1/2 evenly over the broccoli. Cut salmon into chunks and place in baking dish. Top with remaining soup mixture.
- Bake 45 minutes in the preheated oven, until broccoli is tender and fish flakes easily with a fork. Serve over cooked rice.
Nutrition Facts : Calories 848 calories, Carbohydrate 58.9 g, Cholesterol 99.6 mg, Fat 49.3 g, Fiber 5.3 g, Protein 35.9 g, SaturatedFat 8.6 g, Sodium 1104.5 mg, Sugar 4.8 g
SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
Provided by Lidey Heuck
Categories dinner, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
- Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
- While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
- Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
- Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
- Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
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- Make the Rice • Rinse the rice in a fine sieve and add it to a small pot with 1 ½ cups water and a pinch of salt. • Bring to boil. Once boiling, reduce heat to simmer and cook, covered, until rice is tender and water is absorbed, about 10-15 minutes.
- Prepare the Remaining Ingredients • Mince the ginger. • Rinse and dice the bell pepper. • Rinse and chop the broccoli into florets. • Cut the lime in half, and then slice one half into wedges. • Cut the salmon into 1-inch pieces. • Rinse and roughly chop the basil.
- Make the Curry • Heat 1 tbsp. olive oil in a large pot over medium-high heat. • Stir in the ginger, Thai Coconut Mix and green curry paste. • Squeeze the juice from the intact lime half over top and bring the mixture to simmer. • Stir in the bell pepper, broccoli and salmon, and season with salt and pepper to taste. • Add about ¼ cup of water to the sauce if you prefer a thinner sauce. • Let the mixture simmer, stirring occasionally, until the salmon is cooked through and the broccoli is tender-crisp, about 15 minutes.
- Bring It All Together • Evenly divide the rice between two plates or bowls and top each with some of the curry mixture. • Garnish with fresh basil and wedges of lime to serve!
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