Coconut Salmon Curry
Source of Recipe
from rdj
Coconut Salmon Curry
1 pound salmon fillet, skinned and cut into 1-inch cubes
1 Tbsp. cornstarch
1 tsp. salt
1/2 tsp. ground black pepper
Nonstick cooking spray
1 large onion, cut into 1-inch pieces
1 medium red sweet pepper, cut into bite-size strips
1 cup packaged fresh julienned carrots
1 Tbsp. grated fresh ginger
1 clove garlic, minced
1 to 2 tsp. curry powder
1/4 tsp. crushed red pepper (optional)
1 Tbsp. canola oil
1 8-oz. can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk
2 cups hot cooked brown rice
1. In bowl toss together salmon, cornstarch, salt, and black pepper; set
aside.
2. Coat a large nonstick skillet with cooking spray. Heat skillet over
medium-high
heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger,
garlic, curry powder, and, if desired, crushed red pepper for 5 to 6
minutes or
until vegetables are crisp-tender. Remove from skillet; set aside.
3. Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes
or until
fish flakes easily; occasionally stir gently. Stir in undrained
pineapple and
coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened;
stir
gently. Stir vegetables into skillet; heat. Serve with rice.
Makes 4 servings.
Nutrition facts per serving:
Calories 436, Total Fat (g) 18, Saturated Fat (g) 4
Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 7
Cholesterol (mg) 67, sodium (mg) 686, Carbohydrate (g) 42
Total Sugar (g) 11
Fiber (g) 5
Protein (g) 26
|
|
member logon
