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Thai Coconut-Curried Salmon with Greens




Source of Recipe


Modified from Cooking Light


Recipe Introduction


WW - 6 points
Meant to be soup; I like as thick sauce. Would do very well with other fish and chicken


List of 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
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)


Recipe



Grill salmon; put aside.
Steam greens; drain.
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 and greens and heat through

Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 271 (43% from fat); FAT 12.8g (sat 4.2g, mono 3.3g, poly 4.1g); PROTEIN 24.8g; CARB 13.9g; FIBER 2.2g; CHOL 64mg; IRON 2mg; SODIUM 571mg; CALC 102mg;