Makes 4 servings
Coconut Salmon
Recipe type: Entree
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
- ½-1 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
Instructions
- Preheat the broiler.
- Warm the oil in a medium saucepan over medium heat.
- Add onions and garlic, sauteing until translucent.
- Mix in coconut milk and stock, then curry paste; bring to a boil.
- Reduce heat and cook until liquid becomes creamy, about 20 minutes.
- Place salmon on a baking sheet; broil until firm and opaque, about 10 minutes.
- To the creamy mixture, add carrots, zucchini and squash; cook until tender-crisp, about 5 minutes.
- 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.