Coconut Curry Salmon with Sauteed Sesame Snow Peas

By Rhonda7447

A meal fit for a king! Coconut curry salmon with rice and sauteed sesame snow peas. This one is a keeper!

Ingredients

• SNOW PEAS:
• 1 tablespoon brown sugar
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoon red curry paste
• 1 (15-ounce) can light coconut milk
• 4 (6-ounce) salmon fillets, skinned (about 1-inch thick)
• 1/4 teaspoon salt
• 1 tablespoon fresh cilantro, chopped
• 1 (8.8-ounce) package precooked brown basmati rice (Uncle Ben's)
• 12 ounces trimmed snow peas
• 2 teaspoons dark sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds

Details

Servings 4
Preparation time 10mins
Cooking time 41mins
Adapted from cookinglight.com

Preparation

Step 1

Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine. Add fish to pan; bring to a simmer over med-high heat. Cover, reduce heat to med-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes. Place fish on a plate; sprinkle with salt and cilantro.

Prepare rice according to package directions.

Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to 1/2 cup. Serve sauce with rice and fish.

Snow Peas:

Heat a large skillet over med-high heat. Add dark sesame oil to pan. Add snow peas and saute 3 minutes. Add rice vinegar and teaspoon of toasted sesame seeds. Serve as a side to Coconut Curry Salmon.

Serving size:
1 filet, 2 tablespoons sauce, about 1/3 cup rice = 356 calories
Snow peas: 3/4 cup = 60 calories