Coconut Curry Salmon with Garlic Butter

Serves 4. Made with flavorful Thai curry paste, creamy coconut milk, and a quick homemade curry powder. The salmon is seasoned, broiled until crispy, and then served in a creamy curry sauce with spicy chili garlic butter and finishing sprinkle of Margot's Morsels Killer Garlic, crushed finely.

• 4 (4-6 ounce) salmon filets
• 2-3 tablespoons spicy curry powder (see the homemade version below)
• kosher salt and black pepper
• chili flakes a generous pinch
• 1 tablespoon extra virgin olive oil
• 2 tablespoons honey
• 6 tablespoons salted butter
• 1/4 cup Thai red curry paste
• 1 tablespoon fresh grated ginger
• 1-1/2 cups chopped broccoli
• 2 cups canned full-fat coconut milk
• 3 tablespoons soy sauce
• 3-4 cloves garlic, chopped
• Enough Margot's Morsels in Killer Garlic to yield about 1/2 cup of fine crumbs Or, choose Margot's Morsels Crazy Crumbs in Garlic

Preheat the broiler.

Place the salmon on a baking sheet and rub with olive oil, curry powder, and season with salt and pepper. Drizzle the honey over the salmon. Broil until crispy on top, 3-5 minutes, watch closely.

In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until very fragrant. Add the broccoli, coconut milk, and soy sauce. Slide the salmon into the sauce and simmer for 3-5 minutes, or until cooked to your liking.

Meanwhile, melt together 5 tablespoons butter, the garlic, and a generous pinch of chili flakes. Cook until the butter is beginning to brown and the garlic just crisps a bit.

Serve the salmon and sauce over bowls of rice. Drizzle the butter over the salmon and top with basil and sprinkle your Margot's Morsels Killer Garlic crumbs over the top.