After rocking out a bear-sized portion of epic BBQ at the famous Salt Lick BBQ, I wanted some fish this week as a counterbalance. Who would have guessed that Kraft would have a great recipe for coconut curry salmon? Of course, my revisions excluded the one Kraft ingredient, but I give them kudos for inspiration. This took maybe 25 minutes to prepare, resulting in full flavors that belied the quickness of the dish. We gave it 2 thumbs up and decided it’s a keeper recipe!
1 can (13.5 oz.) regular or lite coconut milk
1 tsp ground cumin
1 tsp crushed red pepper flakes
3 tsp curry powder, divided – I used yellow but red or green would work too
4 salmon fillets (1 lb.), with skins
Juice from 2 limes
2 tsp oil
1 bell pepper, cut into strips
3 plum tomatoes, seeded and chopped OR 1 can diced tomatoes
1 onion, cut lengthwise in half, then sliced crosswise
2 TBS chopped fresh cilantro
Salt and Pepper to taste
Extra lime for garnish
1. Heat oven to 375ºF. If you’re making rice, start that now. TIP: For extra oomph, add a touch of coconut milk, salt and some sugar to the rice before it cooks.
2. Blend the coconut milk, cumin, red pepper flakes, 1/2 tsp salt and 2 tsp curry powder with immersion blender until smooth. Set aside.
3. Place the fish, skin-sides down, on a baking sheet sprayed with cooking spray. Mix lime juice and 1 tsp curry powder; brush onto fish. BAKE 8 to 10 min. or until fish flakes easily with fork.
4. Meanwhile, heat oil in large skillet on medium heat. Add the bell peppers, tomatoes and onions; cook 5 minutes. Stir in coconut milk mixture, then taste and season per preferences. We added more heat and curry powder and lime juice at this stage. Cook 5 minutes or until heated through, stirring frequently. Stir in cilantro.
Serve the salmon with sauce and jasmine rice. Sprinkle with cilantro and an additional squeeze of lime juice. TIP: