Green Curry Salmon with Green Beans
Total TimePrep/Total Time: 30 min.
- 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 the salmon.
Nutrition Facts1 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.
May 3, 2019
I made this dish twice. The first time, I followed the recipe exactly and was disappointed in the result. I liked the brown rice cooked in chicken broth, but the curry sauce lacked flavor, and juices from the salmon watered it down as it baked, making it so thin that it wouldn't even coat the fish and we couldn't taste it at all. The second time, I punched up the curry with some lime juice, asian fish sauce, and brown sugar, and I cooked it on top of the stove while the salmon baked separately. Just before serving, I added a little cornstarch to thicken the sauce a bit. It was much better served this way.
Apr 18, 2017
Super simple supper with great flavor! Whole family enjoyed it!