Coconut Salmon Curry

In a little more than 30 minutes, you can have this delicious curry that includes salmon, carrots and pineapple.



by 2  people


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Ingredients
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    1   pound 
    salmon fillet, skinned and cut into 1-inch cubes
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    1   tablespoon 
    cornstarch
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    1   teaspoon 
    salt
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    1/2  teaspoon 
    ground black pepper
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    Nonstick cooking spray
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    1   
    large onion, cut into 1-inch pieces
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    1   
    medium red sweet pepper, cut into bite-size strips
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    1   cup 
    packaged fresh julienned carrots
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    1   tablespoon 
    grated fresh ginger
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    1   
    clove garlic, minced
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    1 - 2   teaspoons 
    curry powder
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    1/4  teaspoon 
    crushed red pepper (optional)
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    1   tablespoon 
    canola oil
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    1  8  ounce can 
    pineapple chunks (juice packed)
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    1/3  cup 
    unsweetened light coconut milk
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    2   cups 
    hot cooked brown rice

Directions
1.
In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.
2.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
3.
Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 436, Fat, total (g) 18, chol. (mg) 67, sat. fat (g) 4, carb. (g) 42, Monosaturated fat (g) 6, Polyunsaturated fat (g) 7, fiber (g) 5, sugar (g) 11, pro. (g) 26, vit. A (IU) 5442.11, vit. C (mg) 51.96, sodium (mg) 686, calcium (mg) 50.48, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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