• 23's Top 50 Recipes - 25

    From Dave Drum@1:3634/12 to All on Tue Jan 9 16:47:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Green Curry Salmon w/Coconut Rice
    Categories: Seafood, Curry, Vegetables, Rice, Herbs
    Yield: 5 servings

    1 1/2 lb Skinless salmon fillets
    Fine sea salt & fresh ground
    - black pepper
    4 tb Green curry paste
    2 tb Virgin coconut oil
    1 bn Scallions, whites and greens
    - thinly sliced
    2 Garlic cloves, finely grated
    - or minced
    14 1/2 oz Can unsweetened, full-fat
    - coconut milk
    1 3/4 c Sushi or other short-grain
    - rice, rinsed well
    2 c Chopped baby spinach
    1 c Chopped cilantro leaves and
    - tender stems
    Lime wedges; to serve

    Lightly season salmon with salt and pepper, and spread 1
    tablespoon curry paste all over the fillets. Set aside.

    Heat oil in a 5 or 6 quart Dutch oven over medium. Stir
    in scallion whites and most of the greens, reserving 2
    tablespoons scallion greens for garnish. Cook until
    golden brown, about 3 minutes. Stir in garlic and a
    pinch of salt, and cook until fragrant, about 1 minute

    Stir in coconut milk, remaining 3 tablespoons green
    curry, 1 1/2 cups water and 1 1/2 teaspoons salt. Stir
    in rinsed rice and reduce heat to low. Let simmer,
    covered and stirring occasionally, for 20 minutes. Using
    a wooden spoon, gently fold in spinach, cilantro and a
    pinch of salt. If the rice looks dry and threatens to
    stick to the bottom of the pot, stir in 2 to 4
    tablespoons more water.

    Place salmon filets on top of rice, raise heat to
    medium-low and cook, covered, until salmon is just
    cooked through, 12 to 20 minutes, depending on

    Remove from heat and taste rice for doneness. If the
    salmon is done before the rice, gently remove the fish
    from the pan using a metal spatula, transfer to a plate
    and tent with an overturned bowl or foil to keep warm,
    then continue to cook rice until tender, adding more
    water if the rice seems dry. Taste and season with salt
    as needed. Squeeze a lime wedge over the salmon and
    serve immediately, garnished with reserved scallions and
    more lime wedges on the side.

    By: Melissa Clark

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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