Subj : 23's Top 50 Recipes - 25
To   : All
From : Dave Drum
Date : Tue Jan 09 2024 16:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Curry Salmon w/Coconut Rice
 Categories: Seafood, Curry, Vegetables, Rice, Herbs
      Yield: 5 servings
 
  1 1/2 lb Skinless salmon fillets
           Fine sea salt & fresh ground
           - black pepper
      4 tb Green curry paste
      2 tb Virgin coconut oil
      1 bn Scallions, whites and greens
           - thinly sliced
      2    Garlic cloves, finely grated
           - or minced
 14 1/2 oz Can unsweetened, full-fat
           - coconut milk
  1 3/4 c  Sushi or other short-grain
           - rice, rinsed well
      2 c  Chopped baby spinach
      1 c  Chopped cilantro leaves and
           - tender stems
           Lime wedges; to serve
 
  Lightly season salmon with salt and pepper, and spread 1
  tablespoon curry paste all over the fillets. Set aside.
  
  Heat oil in a 5 or 6 quart Dutch oven over medium. Stir
  in scallion whites and most of the greens, reserving 2
  tablespoons scallion greens for garnish. Cook until
  golden brown, about 3 minutes. Stir in garlic and a
  pinch of salt, and cook until fragrant, about 1 minute
  longer.
  
  Stir in coconut milk, remaining 3 tablespoons green
  curry, 1 1/2 cups water and 1 1/2 teaspoons salt. Stir
  in rinsed rice and reduce heat to low. Let simmer,
  covered and stirring occasionally, for 20 minutes. Using
  a wooden spoon, gently fold in spinach, cilantro and a
  pinch of salt. If the rice looks dry and threatens to
  stick to the bottom of the pot, stir in 2 to 4
  tablespoons more water.
  
  Place salmon filets on top of rice, raise heat to
  medium-low and cook, covered, until salmon is just
  cooked through, 12 to 20 minutes, depending on
  thickness.
  
  Remove from heat and taste rice for doneness. If the
  salmon is done before the rice, gently remove the fish
  from the pan using a metal spatula, transfer to a plate
  and tent with an overturned bowl or foil to keep warm,
  then continue to cook rice until tender, adding more
  water if the rice seems dry. Taste and season with salt
  as needed. Squeeze a lime wedge over the salmon and
  serve immediately, garnished with reserved scallions and
  more lime wedges on the side.
  
  By: Melissa Clark
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... "Camping is nature's way of promoting the motel business." -- Dave Barry
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