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Entrees | Food & Recipes
Coconut Salmon
by: ffadmin

 

Makes 4 servings

Coconut Salmon

Print Recipe
Course: Entree
Ingredients Method

Ingredients
  

  • 4 5-ounce salmon fillets
  • 1 tablespoon coconut oil
  • 1 cup chicken stock
  • 1 medium red onion chopped
  • 2 garlic cloves pressed
  • 1 14- ounce can unsweetened light coconut milk
  • 1/2-1 teaspoon red curry paste or to taste
  • Salt and pepper to taste
  • 1 medium carrot cut julienne
  • 1 medium zucchini cut julienne
  • 1 medium squash cut julienne
  • 4 scallions thinly sliced for garnish

Method
 

  1. Preheat the broiler.
  2. Warm the oil in a medium saucepan over medium heat.
  3. Add onions and garlic, sauteing until translucent.
  4. Mix in coconut milk and stock, then curry paste; bring to a boil.
  5. Reduce heat and cook until liquid becomes creamy, about 20 minutes.
  6. Place salmon on a baking sheet; broil until firm and opaque, about 10 minutes.
  7. To the creamy mixture, add carrots, zucchini and squash; cook until tender-crisp, about 5 minutes.
  8. Place salmon on serving plates; spoon vegetables and sauce over fish.

 

Garnish with scallions.

Variation: Try this recipe with different vegetables! (It is also delicious with asparagus, green beans and mushrooms.)

*Notes:
Remember to include ingredients when calculating daily intake allowances.
This recipe is approved for Phase 3 Special Occasions.

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