Thai Coconut Curried Salmon with Greens

Simply divine over fragrant jasmine rice!

2 teaspoons vegetable oil
1 cup thinly sliced onion
2 teaspoons curry powder
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon bottled minced ginger
1 tablespoon fish sauce
2 teaspoons bottled minced garlic
1/2 teaspoon chile paste with garlic
1 (8-ounce) bottle clam juice
1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
6 cups trimmed watercress (about 2 bunches)

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.

Yield: 4 servings (serving size: 1 cup)
Nutritional Information: 271 calories, 12.8 g fat (4.2 g sat fat, 3.3 mono, 4.1 poly), 24.8 g protein, 13.9 g carb, 64 mg chol, 102 mg calcium, 571 mg sodium, 2.2 g fiber.

From Cooking Light, 3/01

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