Coconut Curry Salmon with Charred Broccoli & Rice

This dish is so flavorful and tastes like you've been cooking for hours even though it can all be on the table in 30 minutes!

Start making the rice first, because it takes the longest. You can make it with just water or add a can of coconut milk like I do, the flavor is so good with the curry sauce. Then start the curry sauce, put the fish and broccoli in the oven to roast, and everything is ready when the rice is done steaming! This is a great dinner to meal prep or make a little extra for leftovers the next day, and there will be plenty of extra sauce to add to the plate.

I like to sauté a little grated fresh ginger and garlic in the pan for the coconut curry sauce before I add the curry paste. If you're in a rush you could even skip that step, as there's so much flavor in good curry pastes from the grocery store. I also like to top this dish with a little fresh cilantro, per below, but you can skip it if you don't have it or don't like cilantro.

I use tamari so this dish is completely gluten free. If you don't have or can't have fish sauce, sub an extra tablespoon tamari.

Serves 2, but easily scales for meal prep / leftovers!