Saturday, May 14, 2011

Thai Salmon with Coconut Milk

Wow, this recipe was good! I loved the different flavors and textures of the veggies in the sauce. Definitely a keeper!

1 1/2-pound salmon fillet
salt and pepper
1 T lemongrass. finely minced (from the white part of the stalk)
1 T scallions, chopped
2/3 of a 14 oz can of light coconut milk
1 t Thai red curry paste (or more for more heat)
3/4 c green beans, chopped
3/4 c yellow pepper, chopped
1/2 c shitake mushrooms, chopped
1/4 c cilantro
1/4 c fresh basil (I used 1 t. dried basil)

Salt and pepper a salmon fillet. Heat skillet to medium-high heat and add a little canola oil. Place salmon in skillet flesh side down and cook for about 3 or 4 minutes until nicely browned. Remove from skillet. Reduce heat to medium-low. Add lemongrass and chopped scallions and stir around for one minute. Then add coconut milk, a generous squeeze of lime, and Thai red curry paste (to taste). Whisk together and let simmer for five minutes. Add salmon back in, skin-side down, nestle into the sauce. Simmer (uncovered) for 10 minutes, then add a handful of each of the following: chopped green beans, chopped yellow peppers, chopped shiitake mushrooms. Simmer another 7 to 8 minutes. Stir in chopped cilantro, chopped basil. Cook another 5 minutes. Serve with jasmine rice, more cilantro, scallions, and a squeeze of lime.

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