Coconut Curry Salmon

Ingredients

• 4 (4 – 6 ounce) salmon filets
• 1 tablespoon olive oil
• 2 tablespoons honey
• 2 – 3 teaspoons Esmen’s Curry Powder
• 1 teaspoon paprika
• ½ teaspoon ground ginger
• 6 tablespoons butter
• ¼ cup Thai red curry paste
• 2 cups coconut milk
• 1 ½ cup broccoli, chopped
• 1 tablespoon ginger, finely chopped
• 3 gloves garlic, finely chopped
• 2 tablespoons tamari or soy sauce
• 1 teaspoon red pepper paste or pinch of chili flakes
• Salt and pepper to taste

Instructions:

1. Preheat the broiler.
2. In a large bowl, season the salmon with olive oil, salt, pepper, ginger, paprika, and Esmen’s Curry Powder.
3. Place salmon on a baking tray and drizzle the honey.  Broil until crisping on top, 3 – 5 minutes, watch closely.
4. In a large pan over medium heat, melt 2 tablespoons of the butter.  Then add the ginger, Thai red curry paste, and cook for 2 minutes.  Next add the coconut milk, tamari or soy sauce and cook for another 2 minutes.
5. Slide the salmon into the sauce and simmer for 3 to 5 minutes.
6. Meanwhile, heat the rest of the butter in a small pan, add the garlic, red pepper paste or chili flakes.  Cook until the butter is browning and garlic crisps.
7. Add broccoli to the coconut sauce and cook for another 2 minutes.
8. Serve the salmon and sauce over a bowl of rice.  Drizzle the garlic butter over the salmon and top with cilantro.