Thai Coconut Curry Salmon with Jasmine Rice and Ginger Broccoli

Rinse 1 cup jasmine rice in cold water until water runs clear. Add to a pot with 1 3/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.

While rice cooks, cut broccoli into florets. Peel and thinly slice 1 tablespoon ginger. Mince 3 garlic cloves and remaining 1 tablespoon ginger.

Pat salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for 2 more minutes for medium doneness. Remove to a plate and tent with foil.

In the same skillet, reduce heat to medium and add 1 tablespoon vegetable oil. Add minced garlic and ginger, cooking for 30 seconds until fragrant.

Add 2 tablespoons red curry paste and cook for 1 minute, stirring constantly.

Pour in 14 oz coconut milk, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Stir to combine. Bring to a simmer and cook for 5 minutes until slightly thickened.

Squeeze in juice from half a lime and stir. Taste and adjust seasoning if needed.

While curry simmers, bring a pot of water to boil. Add broccoli florets and blanch for 2 minutes. Drain immediately.

Heat a wok or separate skillet over medium-high heat. Add 1 teaspoon sesame oil and sliced ginger. Stir-fry for 30 seconds.

Add blanched broccoli to the wok with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir-fry for 2-3 minutes until bright green and tender-crisp.

Squeeze juice from half a lemon over the broccoli and toss to combine.

To serve, place a portion of jasmine rice on each plate. Nestle a salmon fillet against the rice, then spoon the coconut curry sauce over and around the salmon.

Arrange ginger broccoli alongside. Garnish with fresh cilantro leaves, a lemon wedge, and a lime wedge.