Instructions

• Cut the 1 pound fresh salmon into 4 equal pieces. Pat both sides dry with paper towels and season both sides with salt and pepper to taste.
• Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter and let the pan heat for a minute or two, until the butter has melted and the fats are shimmering.
• Place the salmon in the skillet skin-side down (if the fillets have skin). Cook without moving for 5 minutes.
• Flip the salmon and cook for another 2–3 minutes, until the fish is almost cooked through. If the salmon sticks when you try to flip it, give it a little longer to release naturally; do not force it.
• Transfer the salmon to a plate. If you prefer not to eat the skin, slide the skin off now before returning the salmon to the pan later.
• Spoon most of the fat out of the skillet, leaving about 1 tablespoon of oil/butter in the pan.
• Add 1/2 medium chopped onion to the skillet and sauté about 3 minutes, until the onion is softened and beginning to brown. Stir in 2 minced garlic cloves and 2 heaping tablespoons Thai red curry paste and cook, stirring constantly, for 1 minute.
• Pour in 1/2 teaspoon fish sauce (optional), 1 (13.5 ounce) can full-fat coconut milk, and 1/2 teaspoon brown sugar. Add 1/2 cup matchstick-cut carrots and 1 heaping cup chopped broccolini. Stir to combine.
• Bring the sauce to a gentle simmer (small bubbles), then cook about 5 minutes, until the vegetables are tender-crisp (cook a little longer if you prefer softer vegetables).
• Stir in 1 teaspoon lime juice. Nestle the cooked salmon pieces back into the sauce and heat for 2–3 minutes, just until the salmon is warmed through.
• Taste and adjust seasoning with more salt and pepper if needed. Sprinkle 2 tablespoons torn/chopped fresh basil and 2 tablespoons chopped fresh cilantro over the dish and serve immediately.