Coconut-Curry Salmon + Snow Peas
(via Cooking Light, October 2014)
What you need (Salmon):
1 tablespoon brown sugar
2 teaspoons fresh lime juice
1 1/2 teaspoons red curry paste
1 (15 ounce) can light coconut milk
4 (6 ounce) salmon fillets, skinned (about 1 inch thick)
1/4 teaspoon kosher salt
1 tablespoon chopped fresh cilantro
About 2-3 cups of cooked basmati or jasmine rice (You can get this going on the stovetop when you begin to prepare the fish.)
What you need (Snow Peas):
2 teaspoons dark sesame oil
1 tablespoon rice vinegar
12 ounces snow peas, trimmed
1 teaspoon sesame seeds, toasted (toast these in advance)
What to do:
- Start your rice.
- Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet (use a skillet that has a lid), stirring to combine. Add fish to pan; bring to a simmer over medium-hith heat. Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes. (My fish kind of fell apart a little when I tried turning it over. Don't worry if yours does too--it will still taste great!) Place fish on a plate; sprinkle with salt.
- Bring remaining sauce to a boil in skillet; boil vigorously 6 minutes or until reduced to about half.
- While your sauce is reducing, heat a large skillet over medium-high heat; add 2 teaspoons dark sesame oil to pan; swirl to coat. Add snow peas; sauté 3 minutes. Stir in rice vinegar and sesame seeds.
- Serve fish over the rice with snow peas on the side. Drizzle sauce over the fish; garnish with cilantro.