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| Recipe Name | Salmon & Vegtables with Coconut Sauce |
| Description | Serves 6 |
| content | 1 14oz can coconut milk
4 scallions, sliced, white and green parts seperated<br>
2 teaspoons minced ginge
2 teaspoons minced garlic
1/4 teaspoon salt and pepper
4 6oz pieces salmon
1 pound aspargas, woody ends removed, spears cut in thirds
1 cup shredded carrotts
Lime wedges
Put coconut milk, white part of scallions, garlic, ginger, salt and pepper in a large nonstick skillet and stir well until blended. Top with pieces of salmon in a single layer. Scatter aspargas and carrotts over and around the salmon.
Bring to a gentle simmer, cover and cook for 10 minutes, or until the salmon is cooked through and asparagus are crisp and tender.
Using a spatula, transfer the salmon to plates. Spoon on sauce and vegetables; sprinkle with the green part of the scallions. Serve with a lime wedge to squeeze on fish. |
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