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Tuesday, November 4, 2014

Coconut Curry Salmon

Coconut Curry Salmon over Spaghetti Squash with Zucchini, Onion & Peas

Fell in love last night with a new recipe from the October issue of Cooking Light Magazine:  Coconut Curry Salmon.   Super easy to make the sauce - only 4 ingredients!  And the Salmon takes no time to cook (4-5  minutes per side!)  I did a few tweaks to the overall dish, but I'm thrilled to have found this recipe which will surely become a staple in our dinner rotation.  Yes, the husband loved it too.  We both though it tasted buttery, yet there is no butter in this recipe - it is the wonderful creaminess that poaching Salmon in Light Coconut Milk provides - yum!

So here is the Cooking Light Recipe.

And here is how I actually did it....

Coconut Curry Salmon over Spaghetti Squash with Zucchini, Onion & Peas

Coconut Curry Salmon, served over Spaghetti Squash with Zucchini, Onions & Sweet Peas


2 large fillets of Salmon (this is a poaching recipe, so I used skinless)

1 tbsp. Brown Sugar
Juice from 1/2 Lime
1 Tbsp Red Curry Paste
15 oz can Light Coconut Milk
1 cup frozen Sweet Peas

2 Medium Zucchini, diced
1 Sweet Onion, diced
1 Tbsp Canola Oil
Salt to taste

Spaghetti Squash, precooked in microwave and shredded


1.  Heat a large skillet over medium heat.  Add Curry Paste, Sugar, Lime Juice & Coconut Milk.  Whisk together.  Add fillets of Salmon and bring to a simmer.  Cover and cook  Salmon 9-10 minutes, turning half way through.

2.  While Salmon is cooking, in another pan heat Oil, Zucchini and Onions and sauté until browned.  Salt to taste, set aside, cover to keep warm.

3.  Once Salmon is done, remove from skillet, add the Peas and crank  up the heat to cook to Peas and reduce the sauce by half.  Salt the top of Salmon, if desired.

4.  Plate your dinner:  Add Spaghetti Squash to plate, top with Salmon, Coconut Curry Sauce with Peas and Zucchini & Onions.  Enjoy!

This meal was delicious and super filling - a requirement for all my meals :)  Lots of delicious Protein, Fiber and as always, lots of good ol Fats.   I coupled it with a glass of Pinot Grigio and enjoyed an organic Gala Apple for dessert = Happy Amy :)

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