For the Thai Green Curry Sauce

2 (13.5 oz) cans full-fat coconut milk

3 tablespoons Thai green curry paste

4 garlic cloves

1 tablespoon fish sauce

Juice of 1 lime

½ cup packed fresh cilantro

For the Salmon & Broccolini

3-4 salmon fillets

1 bunch broccolini, trimmed

Kosher salt and black pepper, to taste

For Serving

2 packages Momofuku noodles (or any Asian noodle), prepared according to package directions

Fresh cilantro, for garnish

Lime wedges, for serving

In a Nutribullet or blender, combine the coconut milk, green curry paste, garlic, fish sauce, lime juice, and cilantro. Blend until smooth. Pour the sauce into a large skillet and bring to a gentle simmer over medium heat. Allow the sauce to simmer for about 5 minutes to develop flavor.

Season the salmon fillets lightly with salt and pepper.

Add the broccolini to the simmering sauce and cook for 3 to 4 minutes.

Nestle the salmon fillets into the sauce. Cover the skillet and reduce the heat to medium-low. Cook for 8 to 10 minutes, or until the salmon flakes easily with a fork and reaches your desired doneness.

While the salmon cooks, prepare the Momofuku noodles according to package directions, but with no additional sauce. Drain and set aside.

Taste the sauce and adjust with additional fish sauce or lime juice if desired.

To serve, divide the noodles among plates or shallow bowls. Add a salmon fillet and several pieces of broccolini to each plate. Spoon the warm Thai green curry sauce generously over the salmon and broccolini.

Garnish with fresh cilantro and serve with lime wedges.

If you like a little heat, finish each serving with a drizzle of chili crisp.