Manic Monday: Coconut Curry Salmon and Asian Slaw

I think it’s traditional to cook fish on Friday, but when you grocery shop on a Sunday, there’s no way you want that salmon sitting around in your fridge that long.  That is why, despite coming home late from work today with a full-on case of the Mondays, I forced myself to cook that baby up.  Note to self – that’s why planning out the week is so helpful!

Cooking Light is a standard go-to for recipe ideas.  I generally don’t quite follow them to a “T” – meaning my meals are not always fit to be called “light” – but I do enjoy pretending that I’m cooking healthfully.   This one is no exception – heavily inspired by their recipe for Coconut Curry Salmon with Basmati Rice and Snow Peas.

Coconut Curry Salmon with Asian-inspired Slaw

for the fish…

  • 1 tablespoon brown sugar
  • juice from a leftover lime and a leftover lemon
  • big spoonful of Sambal Oelek (or any type of chili paste)
  • 1 (15-ounce) can light coconut milk
  • salmon fillets, skinned
  • salt
  1. Combine the sugar, lime/lemon juice, curry paste and can of coconut milk in a large skillet, heat slightly.  Add the fish to the pan and bring it to a simmer.  Cover, reduce heat and cook about 10 minutes.  Serve over Asian slaw…below.

for the slaw…

  • one bag of cabbage/shaved brussels sprouts (from Trader Joe’s, obvi)
  • garlic
  • soy sauce
  • rice vinegar
  • sesame oil

1.  Heated two turns of dark sesame oil in a large saute pan; added the garlic for a minute or two and then the slaw.  A few turns with both the soy sauce and the rice vinegar, and then cooked it all down together.

The Verdict:

The husband makes a big point out of not liking fish, but since I plan, shop for and cook the meals, we’re slowly incorporating more fish into the diet.  He cleaned his plate on this one.  This was easy, delicious, and relatively fast.  A definite keeper, even if next time I skip the soy sauce on the slaw…too salty.

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varinaj

planning, cooking, eating and repeating.

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