Green Curry Salmon with Green Beans Recipe

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Green Curry Salmon with Green Beans Recipe
Green Curry Salmon with Green Beans Recipe photo by Taste of Home
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Green Curry Salmon with Green Beans Recipe

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Like a lot of people here in the beautiful Pacific Northwest, my boyfriend, Michael, loves to fish. When we have an abundance of fresh salmon on hand, this is one way we cook it. —Amy Paul Maynard, Albany, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 salmon fillets (4 ounces each)
  • 1 cup light coconut milk
  • 2 tablespoons green curry paste
  • 1 cup uncooked instant brown rice
  • 1 cup reduced-sodium chicken broth
  • 1/8 teaspoon pepper
  • 3/4 pound fresh green beans, trimmed
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, toasted
  • Lime wedges

Directions

Preheat oven to 400°. Place salmon in an 8-in. square baking dish. Whisk together coconut milk and curry paste; pour over salmon. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.
Meanwhile, in a small saucepan, combine rice, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes.
In a large saucepan, place steamer basket over 1 in. of water. Place green beans in basket; bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until beans are crisp-tender, 7-10 minutes. Toss with sesame oil and sesame seeds.
Serve salmon with rice, beans and lime wedges. Spoon coconut sauce over top as desired. Yield: 4 servings.
Editor's Note: This recipe was tested with Thai Kitchen Green Curry Paste. Health Tip: This nutrition-packed complete meal is gluten-free, heart-smart and diabetic-friendly.
Originally published as Green Curry Salmon with Green Beans in Simple & Delicious April/May 2017

Nutritional Facts

1 serving: 366 calories, 17g fat (5g saturated fat), 57mg cholesterol, 340mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

  • 4 salmon fillets (4 ounces each)
  • 1 cup light coconut milk
  • 2 tablespoons green curry paste
  • 1 cup uncooked instant brown rice
  • 1 cup reduced-sodium chicken broth
  • 1/8 teaspoon pepper
  • 3/4 pound fresh green beans, trimmed
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, toasted
  • Lime wedges
  1. Preheat oven to 400°. Place salmon in an 8-in. square baking dish. Whisk together coconut milk and curry paste; pour over salmon. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.
  2. Meanwhile, in a small saucepan, combine rice, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes.
  3. In a large saucepan, place steamer basket over 1 in. of water. Place green beans in basket; bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until beans are crisp-tender, 7-10 minutes. Toss with sesame oil and sesame seeds.
  4. Serve salmon with rice, beans and lime wedges. Spoon coconut sauce over top as desired. Yield: 4 servings.
Editor's Note: This recipe was tested with Thai Kitchen Green Curry Paste. Health Tip: This nutrition-packed complete meal is gluten-free, heart-smart and diabetic-friendly.
Originally published as Green Curry Salmon with Green Beans in Simple & Delicious April/May 2017

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jstowellsupermom User ID: 7101358 264836
Reviewed Apr. 18, 2017

"Super simple supper with great flavor! Whole family enjoyed it!"

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