Salmon Coconut Curry

prepCut salmon into 4 equal pieces, pat dry, season with salt & pepper
1 tbsp olive oil	Heat oil and butter	Pan-sear salmon 5 min, flip, cook 2–3 min	Add lime juice, salmon, warm through, season & serve
1 tbsp butter
1 lb fresh salmon, cut into 4 pieces, patted dry, seasoned	Remove salmon to plate
1/2 medium onion, chopped	Sauté onion, add garlic & curry paste	Simmer with coconut milk, carrots & broccolini 5 min
2 cloves garlic, minced
2 heaping tbsp Thai red curry paste
1/2 tsp fish sauce
1 (13.5 oz / 400 ml) can full-fat coconut milk
1/2 tsp brown sugar
1/2 cup / 65 g matchstick-cut carrots
1 heaping cup / 150 g chopped broccolini
1 tsp lime juice
2 tbsp torn fresh basil
2 tbsp chopped fresh cilantro
Salt & pepper to taste

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