Green Curry Salmon
with spicy Brussels sprouts
This is a brand new version of one of our most popular meals, Maple-Dijon Panko Salmon. In this version, the spice of Thai Green Curry is balanced with sweet honey and savory fish sauce. It's a flavor and texture-packed way to serve salmon.
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Salmon - 1 lb
- Cilantro leaves - 1 Tbsp , finely chopped
- Butter - 3 Tbsp
- Curry paste, green - 2 Tbsp
- Honey - 2 tsp
- Fish sauce - 1 tsp
- Almond meal / flour - 1/2 cup
- Limes - 1 , wedges
- Foil - for lining pan
- Brussels sprouts - 1 lb , halved
- Oil, cooking - 1 Tbsp
- Fish sauce - 1 Tbsp
- Honey - 2 tsp
- Red pepper flakes - 1/2 tsp
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Brussels sprouts - Trim and slice in half. (Can be done up to 5 days ahead)
Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Season with some salt and pepper.
Make crust - Chop cilantro. Melt butter (portion for salmon) in the microwave (~1 minute). Mix butter with green curry paste, honey (portion for salmon), fish sauce (portion for salmon), almond meal, and cilantro.
Limes - Slice into wedges.
Heat oven to 400F / 204C degrees. Line a sheet pan with foil.
Toss Brussels sprouts with oil, fish sauce (portion for Brussels sprouts), honey (portion for Brussels sprouts), red pepper flakes, and some salt. Spread out on sheet pan and roast, shaking the pan halfway through cooking, until bright green and starting to turn tender, about 10 minutes (depending on size).
After the initial 10 minutes has passed, remove pan from the oven and move the Brussels sprouts to the edges of the pan. Place salmon in the center of the pan. Spoon crust over fish, pressing gently to help it stick.
Return the pan to the oven and continue cooking until the salmon is flaky and cooked through and the Brussels sprouts are tender, 12 to 16 minutes more. (Keep an eye on the salmon towards the end of cooking. If the crust begins to burn, cover it loosely with a piece of foil for the remainder of the cooking time.)
Squeeze half the lime wedges over the Brussels sprouts and fish.
If cauliflower rice was cooked ahead, reheat in the microwave.
Serve salmon over cauliflower rice with Brussels sprouts and extra lime wedges on the side. Enjoy!