Great way to use summer veggies and fresh salmon for an easy flavorful meal. Works well as a lunch or dinner entree. —Lisa T
Salmon filet skinned and cut into 2 inch pieces
shallots thinly sliced
clove of garlic, minced fine
small size yellow summer squash, skin on and cut into bite size pieces
green beans cut onto 2" pieces
scallions whites cut into one inch pieces and greens cut fine for topping
fresh or frozen corn kernels
freshly grated or minced ginger
persian cucumber chopped small for topping
cup of water
brown sugar - optional
Lime zest and juice from 1/2 lime
one can of coconut creme or milk
green curry paste
salt and fresh ground pepper to taste
In This Recipe
In a saute' pan -- heat olive oil on medium high heat -- quickly sauté green beans, scallion tops and squash about 5 minutes - should be cooked through with a firm texture. Set aside.
In a 5 qt saute' pan or deep skillet heat 2 tablespoons of olive oil and sauté shallots until soft about 3 minutes, add salt and pepper to taste. Then add green curry paste, garlic, fish sauce and brown sugar (optional) stir frequently on medium heat for about one more minute. Add coconut creme, veggie broth, minced ginger, water. Whisk together and let simmer, stirring frequently for 10 minutes add salt and pepper to taste. Add salmon and corn and cook in the curry for about 5 - 6 minutes until cooked. When done transfer to a serving bowl, stir in lime juice, add the cooked veggies and top with a sprinkle of zest.
At the same time, cook some basmati or brown rice.
Serve curry with a side or on top of cooked rice -- garnish with thinly sliced scallion greens and cucumber pieces.