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
- 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)
- 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 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.