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
Recommended: What to Eat When It's Too Hot to Cook
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Green Curry Salmon with Green Beans in Simple & Delicious April/May 2017
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Reviewed Apr. 18, 2017
"Super simple supper with great flavor! Whole family enjoyed it!"