Thai Coconut-Curried Salmon with Greens
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Thai Coconut-Curried Salmon with Greens
| Tue, 04-08-2008 - 10:53am |
Thai Coconut-Curried Salmon with Greens
Ingredients
PreparationHeat 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
Ingredients
2 teaspoons vegetable oil
1 cup thinly sliced onion
2 teaspoons curry powder
1 cup light coconut milk
2 tablespoons sugar substitute
1 tablespoon lime juice
1 tablespoon bottled minced ginger
1 tablespoon fish sauce (no sugar added)
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)
PreparationHeat 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)


