Salmon in coconut lime curry
615 cals, 37p, 5c, 49f (per meal)
1 tbsp (15mL)
4 clove(s) (12g)
1/2 tbsp (3g)
2 tsp (4g)
1 fruit (2" dia) (67g)
1 can (451mL)
1 1/2 lbs (680g)
1
Heat oil in a walled skillet over medium heat.
2
Season salmon with salt and pepper and cook in skillet about 3-5 minutes per side until done. Transfer salmon to plate and set aside.
3
Add the garlic and ginger to the skillet and cook a minute or two until fragrant.
4
Pour in the coconut milk and curry powder and lower the heat.
5
Take half of the amount of limes and add the juice to the coconut milk. Reserve the other half for lime wedges.
6
Stir coconut milk until bubbling. Taste test and add more curry powder or salt/pepper if needed.
7
Turn off heat, add back in salmon and spoon coconut milk sauce over top and serve with lime wedges!