Let the salmon fillet thaw. Divide the broccoli into small florets and stew in a little water in a saucepan until it is soft. Drain the water. Heat the coconut oil in a pan and fry the salmon on both sides. Add the curry paste and fry. Then deglaze with half of the coconut milk and simmer a little on a low level. Add the remaining coconut milk to the broccoli and puree everything with a blender. Season to taste with salt, pepper and nutmeg. Arrange the salmon with the sauce and the puree on a plate and serve.
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