Monday, March 3, 2008

Thai Coconut-Curry Salmon with Greens

I'm always looking for new ways to prepare salmon and this is a Cooking Light recipe I made last month with great success. I added 3 tsp of hot curry powder this time, and I served over rice noodles since the recipe creates a yummy broth.

Thai Coconut-Curry Salmon with Greens

2 teaspoons vegetable oil
1 cup thinly sliced onion
2-3 teaspoons hot or mild curry powder
1 cup light coconut milk
2 tablespoons sugar (I use a squeeze of agave nectar instead)
1 tablespoon lime juice
1 tablespoon minced ginger
1 tablespoon fish sauce
1 tablespoon minced garlic
1/2 teaspoon chile paste with garlic (I used over 1 tsp. for a little more heat)
1 (8-ounce) bottle clam juice
1 (1-pound) salmon fillet, skinned and cut into 1 inch cubes
6 cups trimmed watercress (about 2 bunches) if you can't find watercress, try baby spinach
cooked rice stick noodles
Siracha (optional)

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 3 minutes or until fish flakes easily with a fork. You'll have a nice broth, so serve in a bowl over some cooked rice stick noodles.

4 servings (serving size: 1 cup)

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