Ingredients

• 4 , 6 ounce
• 2 tablespoons oil
• 1 tablespoon curry powder
• salt and freshly ground black pepper to taste
• 1 tablespoon honey
• 3 tablespoons unsalted butter
• 0.5 cups shallots
• 1 tablespoon minced garlic
• 1 tablespoon ginger
• 1 pinch red pepper flakes
• 0.25 cups Thai red curry paste , or to taste
• 1 can coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 cups broccoli florets
• 1/2 lime
• 1 tablespoon green onions

Instructions

1. 1 Line a baking sheet with aluminum foil, and brush with 1 tablespoon cooking oil. Preheat the oven's broiler.
2. 2 Pat salmon filets dry with paper towels and place on the prepared pan, skin side down. Brush filets with remaining 1 tablespoon oil.
3. 3 Season filets with curry powder, and season lightly with salt and pepper. Drizzle honey over the filets, and place under the broiler. Broil until just crisp on top, 3 to 5 minutes. Watch carefully; honey may burn easily. Remove from oven and keep warm.
4. 4 For coconut curry sauce, melt butter in a large nonstick skillet over medium heat. Add shallots and cook about 1 minute, then add garlic and ginger, and cook until fragrant, about 30 seconds more,
5. 5 Stir in red pepper flakes and Thai red curry paste and cook about 3 minutes. Stir in coconut milk, soy sauce, and fish sauce; bring to a simmer. Add broccoli florets and cook until crisp-tender, about 3 minutes.
6. 6 Add salmon filets to the skillet and simmer until fish flakes easily with a fork, 3 to 5 minutes.
7. 7 Squeeze 1/2 lime over the skillet. Garnish with chopped chives or green onions, and serve.

Nutrition per serving