No photos, sorry, but I made this last night and it took probably 20 minutes, start to finish. Couple that with the delicious, mild flavors that were just exotic enough to spice up a weekend but not so exotic that you feel like you need your malaria shot beforehand.
By the way even if you choose to eat 8oz portions as we do, and up the serving of peas to 1 cup a person, this recipe is still less than 600 calories.
Coconut Curry Salmon with Cilantro-Scallion Peas
2 salmon fillets, boneless, skinless (we prefer the 8oz portions you can find at Trader Joe's. Don't waste my time with this four ounce horseshit)
2-3 tbsp curry
1 tbsp coconut oil + 1/2 tsp, set aside
2 cups peas
1 large scallion, finely sliced
2 tbsp finely chopped cilantro
A sprinkle of garlic powder
salt to taste
Shake the curry onto both sides of your salmon, and use a rubber basting brush to evenly distribute. In a nonstick skillet, heat the tbsp of coconut oil over medium high heat.
Now, my salmon fillet was significantly wider and thinner so I started Todd's first and didn't add mine until his was already flipped over. Cooking times obviously vary, but it is far better to take the salmon off too soon rather than too late. What I focused on was getting a nice, goldenly sort of color on the salmon. The curry acted sort of like a flour coating, getting slightly, ever so slightly crisped. So delicious.
While that's happening, using a microwave safe container (we have a Pampered Chef thing for this), cook your peas in a moderate amount of water in the microwave for about 4:30 minutes. When they're done, take your 1/2 tsp of oil and stir it into the peas, doing the same afterwards with the scallions, cilantro and garlic powder. Salt it to taste and if you're so inclined (we were), squeeze a wee bit of Sriracha on the salmon.
The fish was flavored with curry but had no spice at all, so this is a dish for everyone (hi, Amber!), I promise.
Plus, come on, dinner in 20 minutes or less? Fresh salmon? Hell yeah.
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