Pan-fried Salmon with Vegetable Panang Curry

Instructions

Season the salmon fillets with salt and pepper on both sides.

Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon fillets, skin side down, and cook for about 4-5 minutes until the skin is crispy and browned. Flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through. Remove the salmon from the skillet and set aside.

In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

Add the sliced bell pepper, zucchini, and broccoli florets to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.

In a small bowl, whisk together the coconut milk, Panang curry paste, soy sauce, fish sauce (if using), and brown sugar. Pour the mixture into the skillet with the vegetables. Stir well to combine.

Bring the curry mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until the vegetables are fully cooked and the flavors are well combined. If the sauce becomes too thick, you can add a splash of water or coconut milk to thin it out.

Place the pan-fried salmon fillets on top of the vegetable Panang curry in the skillet. Spoon some of the curry sauce over the salmon.

Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Enjoy your pan-fried salmon with vegetable Panang! It pairs well with steamed rice or noodles.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.