Thai Coconut-Curried Salmon with Greens

Thai Coconut-Curried Salmon with Greens
Photo by Randy Mayor

Ingredients

  • 1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
  • 2 teaspoons bottled minced garlic
  • 2 tablespoons sugar
  • 1 (8-ounce) bottle clam juice
  • 1 tablespoon bottled minced ginger
  • 2 teaspoons vegetable oil
  • 6 cups trimmed watercress (about 2 bunches)
  • + 19 more ingredients
    • 1 tablespoon bottled minced ginger
    • 2 teaspoons curry powder
    • 2 teaspoons bottled minced garlic
    • ½ teaspoon chile paste with garlic
    • 6 cups trimmed watercress (about 2 bunches)
    • 2 tablespoons sugar
    • 1 cup thinly sliced onion
    • 1 tablespoon fish sauce
    • 2 teaspoons vegetable oil
    • 1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
    • 1 cup light coconut milk
    • 2 teaspoons curry powder
    • 1 tablespoon lime juice
    • 1 cup light coconut milk
    • 1 (8-ounce) bottle clam juice
    • 1 tablespoon fish sauce
    • 1 cup thinly sliced onion
    • ½ teaspoon chile paste with garlic
    • 1 tablespoon lime juice

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; cover and cook 4 minutes. Arrange wat...

View full recipe at My Recipes

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