Salmon with Coconut Red Curry Broth
Tender salmon fillets glazed with honey soy and served over jasmine rice with broccolini in a fragrant coconut red curry broth.
Equipment
Ingredients
Honey Soy Salmon
salmon fillets (fresh)
2 piece
honey
15 ml
soy sauce
15 ml
sesame oil
15 ml
sesame seeds
10 g
Red Curry Broth
red curry paste
45 g
coconut milk
400 ml
chicken stock
125 ml
peanut butter
15 g
fish sauce
15 ml
ginger (minced)
15 g
garlic cloves (minced)
2 piece
lime (juiced)
0.5 piece
To Serve
jasmine rice (cooked)
200 g
broccolini (steamed)
200 g
chili oil
5 ml
fried shallots
10 g
lime wedges
1 piece
Instructions
Prepare honey soy glaze
Combine honey and soy sauce in a small bowl, then brush the mixture over the salmon fillets.
Air fry the salmon
Cook the glazed salmon fillets in the air fryer until lightly caramelized and cooked through.
Prepare the red curry broth
Add red curry paste, coconut milk, chicken stock, peanut butter, fish sauce, ginger, garlic and lime juice to a saucepan and whisk until smooth.
Simmer the broth
Bring the broth to a gentle simmer and cook until fragrant and slightly thickened.
Prepare rice and broccolini
Divide the cooked jasmine rice between serving bowls and arrange the steamed broccolini alongside.
Assemble the bowls
Pour the warm red curry broth over the rice and broccolini, then top with the honey soy salmon.
Finish and garnish
Top with fried shallots, drizzle with chili oil if desired, and serve with extra lime wedges.
Original recipe
Storage
Best consumed fresh. Store components separately to maintain texture.
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