Coconut Curry Salmon With Green Beans Potatoes Recipes

GREEN CURRY SALMON

Steps:

• Heat oven to 450°F. Line a baking sheet with parchment* or foil. Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. Remove from the oven and set aside.
• Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often. Add in the green curry paste* and sauté for 1 minute, stirring often.
• Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce. Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low. Stir in the dark green bok choy leaves and the lime juice until combined. Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.
• Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.

COCONUT CURRY SALMON WITH GREEN BEANS & POTATOES

Steps:

• Cook the potato in salted, boiling water for 8-10 minutes, until almost tender. Drain and set aside.
• Meanwhile, in a large saucepan or wok, over medium heat, heat the oil. Add onions, ginger and garlic and cook until onions starting to soften but not brown, about 8 minutes.
• Add fresh chili, tomatoes, cumin, coriander, turmeric, paprika, black pepper, and sea salt and cook for about 2 minutes, until fragrant.
• Add the coconut milk and broth, increase the heat to medium high, once reaches a light boil, then reduce heat to medium again and let simmer for 5 minutes, stirring occasionally.
• Add the salmon, potatoes and green beans and bring to a light simmer. Cook for about 5 minutes or until the salmon is cooked through. Note: I like my beans al dente, so if you prefer them more cooked, add them a couple minutes earlier than the fish.
• Stir in the lemon juice. Serve over rice, topped with cilantro or parsley leaves. Enjoy!
• If cooking for two, leftovers can be enjoyed reheated the next day.