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Pan Seared Salmon with Wild Rice in Coconut Curry Broth

Kathleen | Hapa Nom Nom
  • 60 minutes
  • Serves 2

INGREDIENTS

2

salmon, skin on fillets

2

Garlic cloves

1

1-inch piece Ginger

2

Limes

2

Shallots

1 cup

Chicken broth

1 14 ounce can

Coconut milk, unsweetened

2 tbsp

Red curry paste

1 cup

Wild rice

1

Black pepper, freshly ground

1

Kosher salt

4 tbsp

Olive oil, extra virgin

2 tbsp

Butter, unsalted