Paleo Thai Coconut Curry Salmon {Whole30}
Recipe: https://recipestripper.com/recipes/6e07aa4f-0c03-4368-8ba5-4d7ccad2f453
Original source: https://www.paleorunningmomma.com/paleo-thai-coconut-curry-salmon-whole30/
Recipe image: https://www.paleorunningmomma.com/wp-content/uploads/2023/01/thai-salmon-curry_-2-scaled.jpg

This one-skillet Whole30 and Paleo Thai Coconut Curry Salmon is easy to make, quick, and so delicious! Salmon is seasoned and pan fried and served with a Thai inspired creamy coconut curry sauce that's packed with flavor and veggies. It's a great meal as is or over sautéed cauliflower rice and the leftovers save well!
Yield: 6
Prep time: PT10M
Cook time: PT20M

Ingredients
- 5-6 salmon fillet portions
- Sea salt and black pepper
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 2 tablespoons ghee or avocado oil
- 1/2 medium onion (chopped)
- 1 inch fresh ginger (minced)
- 4 cloves garlic (minced)
- 1/4 cup Thai red curry paste
- 1 tablespoon fish sauce
- 1 14 oz can full fat coconut milk
- 2 teaspoons honey or date paste (date paste for Whole30)
- 1/2 cup pre-shredded carrots
- 1 cup broccoli or broccolini (chopped)
- Grated zest of one lime
- Juice of one lime
- fresh cilantro (minced )

Instructions
1. Heat a large, nonstick skillet over medium heat and season the salmon portions all over with salt, pepper, garlic powder and curry powder, rubbing it in evenly.
2. Once the skillet is hot, add the ghee or oil.  Add the salmon, flesh side down and cook 4-5 minutes.  Flip and cook another 3 minutes or until cooked through.  Remove the salmon to a clean plate and reduce the heat a bit to medium low/medium.
3. Add the chopped onion and cook 2 minutes until fragrant, then add the garlic and ginger and cook one minute.  Add the curry paste and stir to combine, then add the fish sauce, coconut milk, and honey or date paste.  Stir to combine and raise the heat to medium.
4. Once simmering, add the carrots and broccoli or broccolini, stirring to cook through, just 1-2 minutes.  Add the salmon back to the skillet and sprinkle with lime zest and add the lime juice, stirring it into the sauce.
5. Cook just long enough to heat through, then remove from heat.  Garnish with cilantro to serve.  This meal is great alone or over sautéed cauliflower rice.  Enjoy!