Salmon and Vegetables with Coconut Sauce
Jan 21, 2015
Rustic flavors come to the fore in this one-pot meal of salmon cooked in a coconut-milk sauce full of scallions, garlic, ginger, asparagus and carrots.
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Prep Time: 0 hours 10
Total Time: 0 hours 18
can lite coconut milk (not cream of coconut)
2 tsp. minced garlic
2 tsp. minced ginger
1/4 tsp. Pepper
skinless 1-in.-thick pieces salmon fillet (about 6 oz each)
asparagus, woody ends snapped off
Accompaniment: toasted sliced Italian bread and lime wedges
- Put coconut milk, white part of scallions, garlic, ginger, salt and pepper in a large nonstick skillet; stir until well blended. Top with pieces of salmon in a single layer; scatter asparagus and carrots over and around the salmon.
- Bring to a gentle simmer, cover and cook 10 minutes, or until salmon is cooked through and asparagus are crisp-tender.
- Using a broad spatula, transfer salmon to a serving platter or dinner plates. Spoon on sauce and vegetables; sprinkle with green part of scallions. Serve immediately with bread and lime wedges to squeeze on the fish.
Video: How to Make Salmon Steak in Coconut Milk - Salmon Steak in Coconut Milk with Peas
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