Ingredients

• 1 pound fresh salmon
• Salt & pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 2 heaping tablespoons Thai red curry paste
• 1/2 teaspoon fish sauce (optional but recommended)
• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 teaspoon brown sugar
• 1/2 cup matchstick-cut carrots
• 1 heaping cup chopped broccolini
• 1 teaspoon lime juice
• 2 tablespoons torn or chopped fresh basil
• 2 tablespoons chopped fresh cilantro

Instructions

1. Slice the salmon into four evenly sized portions. Pat dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil and butter in a skillet over medium-high heat. Allow the pan to warm for a few minutes before adding the fish.
3. Place the salmon in the skillet skin-side down and cook for about 5 minutes. Flip and cook for another 2–3 minutes, until nearly cooked through. If the salmon sticks, let it cook a bit longer so it releases naturally.
4. Remove the salmon from the skillet and set aside on a plate. If desired, gently peel off and discard the skin at this stage.
5. Carefully spoon out excess fat from the pan, leaving roughly 1 tablespoon behind.
6. Add the chopped onion to the skillet and cook for about 3 minutes, until lightly golden. Stir in the garlic and curry paste and cook for 1 additional minute, stirring constantly.
7. Pour in the fish sauce, coconut milk, and add the brown sugar, carrots, and broccolini. Bring the mixture to a gentle simmer and cook for about 5 minutes, until the vegetables are tender-crisp.
8. Stir in the lime juice, then return the salmon to the pan. Let it warm through for a couple of minutes. Adjust seasoning with additional salt and pepper if needed.
9. Finish by sprinkling the basil and cilantro over the top. Serve immediately.

• Full-fat coconut milk is strongly recommended for a thick, creamy sauce.
• Fish sauce adds depth and balance to the curry, but soy sauce can be substituted if needed.
• Carrots can be julienned by hand, and regular broccoli may be used instead of broccolini—just cut everything into small pieces for even cooking.