Thai Coconut-Curried Salmon with Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Salmon gets an Asian vibe in this curry dish. Lightened coconut milk keeps the calorie count in check, and watercress adds texture, color, and lots of vitamin A. Ingredients:
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) |
Directions:
1. 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.
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