Salmon poached in coconut milk is meltingly tender and flavorful. Stir in green curry paste and you’ll have an instant curry feast.
Serves 4
One cup unsweetened coconut milk
1 pound wild salmon fillets, cut into bite-sized pieces
1 teaspoon sea salt
1 tablespoon green curry paste, or to taste
5 scallions, thinly sliced
2 tablespoons fresh lime juice
½ cup chopped cilantro
Place the coconut milk in a wok or large sauté pan over high heat until almost boiling; do not cover the pan. Stir in the salmon and salt, reduce the heat to low, and simmer for about 3 minutes, or until the fish is almost cooked.
Stir in 1 tablespoon green curry paste, the scallions, and lime juice and simmer and cook, stirring occasionally, for about 1 minute or until the salmon is just cooked. Taste and add additional green curry paste if needed. Garnish with the cilantro. Serve hot alongside pasta or rice.
May you be well nourished,
Rebecca Wood
