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

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