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Salmon & Vegetables with Coconut Sauce




Source of Recipe


HONEY.PIE


List of Ingredients




1 can (14 oz) lite coconut milk (not cream of coconut)
4 scallions, sliced, white part separated from green
2 tsp each minced garlic and fresh ginger
1/4 tsp each salt and pepper
1 1/2-lb piece salmon fillet, preferably center-cut, skin removed, cut in 4 pieces
1 lb asparagus, woody ends snapped off , spears cut in thirds
1 cup preshredded carrots (from a bag)
Eight 1/2-in.-thick slices Italian bread, toasted

Accompaniment:
Lime wedges



Recipe



1. Place coconut milk, white part of scallion, garlic, ginger root, salt and pepper in a large nonstick skillet; stir until well blended. Top with salmon in a single layer; scatter asparagus and carrots over and around the salmon.

2. Bring to a gentle simmer; cover and cook 8 minutes or until salmon is cooked through and asparagus is crisp-tender.

3. Using a broad spatula, transfer salmon to a serving platter. Spoon sauce and vegetables over salmon, then sprinkle with green part of scallions. Serve immediately with the bread and lime wedges to squeeze on the fish.