Thai Salmon

Name: Thai Salmon
Ingredients: 2 teaspoons vegetable oil; 4 cutlets salmon; 2 teaspoons green curry paste mild; 1 cup coconut milk; 2 1/2 cups snow peas trimmed; 2 1/3 cups cauliflower cut Into small; florets

7 ingredients

3 steps

Ingredients

2 teaspoons vegetable oil
4 cutlets salmon
2 teaspoons green curry paste mild
1 cup coconut milk
2 1/2 cups snow peas trimmed
2 1/3 cups cauliflower cut Into small
florets

Directions

1

Heat oil in pan over a medium heat. Cook salmon cutlets, one at a time, for I minute each side. Place salmon cutlets in a bamboo steamer large enough to fit over top of saucepan. Set aside.
2

Stir curry paste into pan with oil and cook for 1 minute. Add coconut milk and bring to simmering point. Place steamer over saucepan. Cover and cook for 3 to 5 minutes or until salmon flakes when tested with a fork. Remove steamer from saucepan and set aside. Cover salmon with aluminurn foil to keep warm.
3

Add snow peas and cauliflower to pan. Cook, stirring gently, for 2 minutes. To serve, place salmon and vegetables on serving plates and spoon over curry sauce. Served with steamed jasmine rice.