Quickie for Two: Red Curry Salmon with Edamame

This is a great Thai-inspired recipe that is full of flavor, healthy, and low-calorie. Pairs perfectly with the  bananas in coconut milk dessert recipe.

  • 2 salmon fillets or steaks
  • 1 garlic clove, crushed
  • 1 tsp. grated fresh ginger
  • 1 tbsp. Thai red curry paste
  • 1 tsp. brown sugar
  • 1 tbsp. fish sauce
  • 1 lime
  • 1 pkg. frozen edamame
  • Jasmine rice
  1. Heat oven to 425 degrees. Start your rice. Cut two pieces of parchment large enough to fold your fillets in.
  2. Mix the garlic, ginger, curry paste, sugar, and fish sauce. Place a fillet in the middle of each piece of parchment and spread the paste over the fish. Sprinkle with lime juice.
  3. Wrap the parchment (see this recipe for tips) and cook for about 10-15 minutes, depending on the thickness of the fillet. Be careful not to overcook.
  4. While the fish cooks, boil water and cook the edamame.
  5. Serve the fish with rice and edamame, garnished with lime slices and soy sauce for dipping the edamame.

Serves: 2

Recipe Source: Original

Time: 25 minutes

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