Thai Salmon and Broccoli Bowls

But like, with a sauce! A coconut milk sauce. So good.

Thai Salmon and Broccoli Bowls / Bev Cooks

And it’s low carb! Which are incredibly sad and awful words and should be thrown away in the trash, but seeing as how March THE FIRST is tomorrow, I know it’s that micro mental shift into “bikini bod” land.

Which are also awful words. BIKINI BOD? Who came up with that.

No.

Garbage.

Thai Salmon and Broccoli Bowls / Bev Cooks

But check it. So easy. And I realize that the coconut milk looks like baby barf. But you know how sometimes the milk and the cream separate in the can? And you scoop out the cream on top, and then use the watery liquid in the bottom of the can? You know? Stop talking? Okay.

(It’s okay that it looks like that. Or you can shake the can! Some would say not to do that. But I can’t help it. I shake. I just didn’t shake on this particular day. Hence the baby barf.)

(I’ll stop.)

Thai Salmon and Broccoli Bowls / Bev Cooks

You’re going to roast some broccoli with golden beets! And seriously, try the golden ones. Regular beets might dye your sauce in the end, and the golden ones are total mouth gems. Try ’em!

Also, little tip: if your broccoli starts to over-char in the oven, tong them out and let the beets go a full hour. Just tent the broccoli to keep it warm. Know what I mean, Vern?

Thai Salmon and Broccoli Bowls / Bev Cooks

Ugh. I love roasted all the things.

Thai Salmon and Broccoli Bowls / Bev Cooks

And in the meantime you’ll simmer the red curry paste with a can of coconut milk (And a tiny dash of fish sauce if you have some! Just don’t smell it. I can’t have you hating me today.)

Squirt of lime juice, and that’s your sauce.

AND, after the veggies roast, you’ll flip the oven to broil, season the salmon with salt, and brush the sauce over the top of the salmon. Seven minutes under the flame and boom. This is the life you’re actually living.

Nestle the salmon and roasted veggies (that charred almost-crunchy broccoli is insane!) in a shallow bowl of sauce, and garnish with sesame seeds and the broccoli sprouts! Or any sprouts. Whatever. You could put ripped up grass blades on top and it would be beyond.

Thai Salmon and Broccoli Bowls / Bev Cooks

Dinner tonight? Obviously.

Thai Salmon and Broccoli Bowls
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Ingredients

  • One bunch broccoli, cut into florets
  • 3 or 4 golden beets, scrubbed clean and cut into bite-sized pieces
  • 2 Tbs. extra-virgin olive oil
  • 3 or 4 salmon fillets
  • 1-2 Tbs. red curry paste
  • 1 can coconut milk (or two cans, if you want more sauce!)
  • 1 tsp fish sauce
  • 1 lime
  • Sesame seeds, for garnish
  • Broccoli sprouts (or any sprouts) for garnish
  • Salt

Instructions

  1. Preheat your oven to 400.
  2. Place the broccoli florets and diced beets on a large baking sheet. Drizzle with the oil and season with a good pinch of salt. Roast for 40 minutes, then check the broccoli. If it’s getting charred and crunchy (but tender!), tong them off the sheet and let the beets roast another 20 minutes, until tender and roasted.
  3. In a sauté pan, add the curry paste and press it into the pan, letting the oils release. Add the coconut milk and whisk together, creating your sauce. Add the fish sauce, a small pinch of salt and a Tbs. or so of lime juice. You want the sauce sweet, but acidic. This should get you there.
  4. Flip the oven to broil, and place the salmon on the baking sheet. Season with salt, and brush the coconut sauce on top of each fillet. Broil for seven minutes, until flakey and gorgeous.
  5. Ladle the sauce among shallow bowls, and nestle the fish and roasted veggies right on in it. Garnish with sesame seeds and broccoli sprouts.
  6. Serve it up! It’s SO GOOD.
  7. Make 3-4 bowls.
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http://bevcooks.com/2019/02/thai-salmon-and-broccoli-bowls/

Thai Salmon and Broccoli Bowls / Bev Cooks

You could even add rice noodles! Do that. Seriously, do that.

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11 Responses to Thai Salmon and Broccoli Bowls

  1. CJ | A Well-Read Tart February 28, 2019 at 10:08 am #
    This looks delicious. We make salmon pretty much every week in my house, and I'm always looking for new ways to serve it. I love the idea of putting it in a bowl with sauce and veggies, and I'm down for anything involving coconut milk. :-) And, kudos for making it low carb. Those words make me weep bitter tears, as well, but my summer body will thank me (and you) later on.
    • ~ Tish March 6, 2019 at 4:23 pm #
      ~ oh dearest Bev... myohmyohmy! This dish is simply delish. So satisfying to the tastebuds. I literally have an afterglow from this meal. I followed your recipe to the T, with the one exception of adding a colorful bunch of organic carrots. I mean I don’t even know what I was thinking or how I thought the carrots would go with all the rest... but, there they were in the produce organic section and I just had to grab ‘em and add ‘em to the broccoli and the golden beets... YUM! The sprouts... get out of here. Toasted sesame seeds... GET IN MY FACE! Thank YOU, oh wise one, for sharing your brain (and recipes)!!! I am bowing down now. Good bye.
  2. Nicole February 28, 2019 at 10:08 am #
    Yummy!!! Ok....if you insist, I will add the rice noodles!!!
  3. Sabrina February 28, 2019 at 11:00 am #
    Instead of the blades of grass on top, I bet cilantro would be amazing on this dish. I'm actually glad to see something "low-carb" here...with that said, check out the amount of carbs there are in beets... :-(
    • Bev Weidner February 28, 2019 at 11:16 am #
      Oh I bet! But three little earthy beets won't hurt much. :)
    • Maggie February 28, 2019 at 11:38 am #
      Sabrina, this would be easily adapted for Keto/LC diets! I think you could do Chayote instead of the golden beets, or extra broccoli... maybe even some kale? Or roasting zuchinni in this shape would give you an equivalent chunky bite!
  4. Felicia February 28, 2019 at 12:53 pm #
    Yummy! What vibrant colors :)
  5. Sabrina February 28, 2019 at 2:31 pm #
    Chayote? It this a cousin of Peyote? Perhaps a hallucinogenic vegetable that gives me the imagined experience of a plate of carbs??? :-)
  6. Trisha F February 28, 2019 at 5:38 pm #
    Super exited about this! Looks amazing!! XO
  7. Jewel March 22, 2019 at 3:32 am #
    This sounds crazy good! I think cilantro & chopped peanuts on the top would be fantastic.
  8. Laura July 11, 2019 at 9:34 am #
    Really tasty but the timing of this recipe I didn't get right. How do you get the sauce, veggies and salmon all complete at the same time and still warm? By the time the salmon was done the veggies were cold.

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