Ingredients:
1/2 Costco sized Fresh Salmon Fillet (can feed 4 people)
1 Can Thai Coconut Curry Sauce (OR 1 can Curry paste & 1 can Coconut Milk)
3 cups of chopped veggies (your choice. I like to use Kale, Bell Peppers, Onions, mushrooms, or mixed greens. Whatever you wish, but make it colorful)
2 tbsp Olive Oil
Salt
fresh basil leaves
non-stick spray
Supplies needed:
1 oven
1 cookie sheet
1 small sauce pan
1 large skillet
1 spatula
1 spoon
1 set of tongs (longer the better)
timer
aluminum foil
Directions:
Pre Heat oven to 400 degrees F
Line cookie sheet with aluminum foil
spray cookie sheet with non-stick spray
place salmon fillet on top the foil
spray top of salmon with non-stick spray
Chop veggies
when oven at 400, put salmon into the oven.
set timer for 15 minutes.
pour olive oil in skillet
put veggies in the skillet
sautee on medium heat
use tongs to turn veggies, so they are coated in the olive oil
salt veggies, turn some more
turn heat down to low
pour the coconut curry sauce in small saucepan (or put coconut milk and curry paste into the pan)
heat on low, stirring occaisionally, until simmering. do not let it come to a boil. stir just enough that milk doesn't burn in the pan.
when salmon is done, pull out from oven, turn off oven.
turn off all stove top burners, the coconut curry sauce should be done, and the veggies should be warm.
To serve:
In a bowl, use the tongs to put veggies in the bowl,
top with a serving of salmon (use spatula to cut salmon into desired portion size and serve), spoon coconut curry sauce on top the salmon and veggies. garnish with fresh basil leaf.
repeat process to serve - makes 4 servings.
VOILA!
