Email to Magnolia Lane      

Poached Salmon w/Organic Vegetables

Source of Recipe

Brenda/mama.pajama/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=993.1

List of Ingredients

1 tsp. green Thai curry paste
1 can of coconut milk, unshaken so that the cream stays at the top
1-2 Tbs. nam pla (Thai fish sauce) or to taste
1 medium-size eggplant cut into cubes and soaked in water
1 cup of fresh shelled peas
1 lb. very very fresh salmon fillet, cut into 1-inch cubes
1 bunch of fresh basil leaves


Recipe

In a hot wok or frying pan, put a few tablespoons of the coconut cream from the top of the can. Add the green curry paste and stir until bubbly and the curry paste becomes fragrant. Add the nam pla and the rest of the can of coconut milk. Heat to simmering. Drain and add eggplant. Simmer until eggplant is soft and cooked. Add the shelled peas and cook for 2-3 minutes more.

Add the salmon and basil leaves, stir in and immediately remove from the heat. Pour into a casserole dish (warmed, if possible) and cover immediately. Allow to steam gently in the casserole dish for about 5 minutes and serve immediately.

If your salmon isn't super fresh, then I would cook it a little more. I tend to like my salmon medium rare.