Coconut Curry Steamed Salmon

Coconut curry steamed salmon is flavorful, nutrition packed, and SO GOOD. I love these one pot salmon dinners, and the broccolini, tomatoes, and purple sweet potato make it delicious and well balanced. This is one of the few recipes my parents diligently learned and now make all the time because they also love it! A few tips to take note of when making this recipe:

• Is the parchment paper is really necessary?
  • From the feedback I’ve received, you can do this without the parchment paper. I like the parchment as it allows the fish and veggies to cook more gently, and make cleanup very easy. You want to make sure the parchment paper if closed with little air able to get inside.
• Do I add water under the parchment paper?
  • No, you do not have to, but this could help prevent burning your parchment paper if you’ve experienced that before.
• What is steaming sine there is no water?
  • The coconut milk is the liquid that helps steam the entire dish. If you don’t like coconut milk, you can replace this with broth or water.
• This dish is amazing when it works. However, every stove is different and to get the cook time right requires a bit of trial and error. I hope you all give this a try and love it as much as I do!

Serves 2

VIDEO TUTORIAL HERE: Coconut Curry Steamed Salmon with Purple Sweet Potatoes, Broccolini, and Tomatoes VIDEO

Ingredients: 

• 12 ounces salmon
• 3 sprigs broccolini, sliced 
• 2 small tomatoes, cut into wedges
• 1 purple sweet potato, diced into small pieces (other types also work)
• ¼ bunch of cilantro, torn into thirds
• 1 teaspoon kosher salt
• Black pepper
• 1 tablespoon neutral oil
• 1 tablespoon red curry paste
• 2 tablespoons soy sauce
• ½ can (about ¾ cup) of coconut milk

Directions:

1. Prep the vegetables – dice the sweet potato, slice the broccolini, and tomatoes. Add the vegetables to a mixing bowl, then top with pieces of salmon. Add the salt, black pepper, curry paste, soy sauce, oil, and cilantro to the bowl, and mix well. I like to spread the curry paste on the salmon, but it doesn’t need to be perfect. 
2. Line a pot with 2 sheets of parchment paper. Add a layer of the vegetables, then spread the fish in one even layer on the greens. Top with remaining vegetables and broccoli, then pour the coconut milk into the mixture, all inside the parchment paper. Cook for 7 minutes on medium high then reduce the heat to medium and cook for another 7 minutes. Enjoy!