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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Mother's words of wisdom: 'Answer me! Don't talk with food in your mouth!'"
-Erma Bombeck, American Domestic Goddess

The refrigerator light goes on...

This is another of those recipes that should arise from ingredients in your well stocked pantry. Lemons and limes keep well, cans of coconut milk, sake (or even dry white wine) and your favorite red sauce. After a few weeks of planning it gets easier and easier to cook and eat healthy.

Harissa

My first contact using this lovely hot sauce was when a friend returned from Tunisia with a can for me as a gift. I cooked with it almost every night for two weeks. Harrissa is a spicy, bright red sauce that is easily available in Middle Eastern grocery stores. Like tomato paste, I like to purchase it in tubes for easiest storage.

Roasted Salmon with Red Thai Curry

Servings = 2 | Serving size =4 ounces salmon

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

This recipe can be divisible by 2.

Leftovers are fair but you will find that the sauce can be made up to 24 hours in advance.

Serve with Plain Mashed Potatoes or Mashed Yams or Coconut Rice or Plain Mashed Potatoes - Low Sodium Version or Coconut Rice - Low Sodium Version

AND

Serve with Thai Cucumber Salad or Cucumbers & Dill in Sour Cream or Cucumbers in Yogurt with Mint or Roasted Cauliflower or Roasted Cauliflower - Low Sodium Version or Zucchini Salad

1/2 tsp	hot red bean paste (or harissa sauce)
1/2 cup	reduced-fat coconut milk
1 Tbsp	grated lemon peel
1 Tbsp	Splenda
2 Tbsp	fresh lime juice
2 Tbsp	sake
1 tsp	sesame oil
1/2 lb	shiitaki mushrooms (sliced)
2	4 ounce salmon filets
1/4 tsp	salt
2 Tbsp	cilantro leaves

Place a large non-stick skillet in the oven and preheat to 450°F.

Mix together the red curry paste, coconut milk, lemon peel, Splenda, lime juice and sake. Whisk until smooth.

When the pan is hot place the sesame oil in and swirl to coat the inside. Add the sliced shitake mushrooms to the pan and return to the oven. Check every 3 minutes or so and shake the pan. After about 10 – 12 minutes the mushrooms will be a roasted brown.

Sprinkle the salt over the flesh side of the salmon. Place the filets in the hot pan flesh side down and return to the oven. Cook for about 4 minutes and turn the skin side down. Add the curry sauce and swirl. Return the pan to the oven and cook for another 4 – 5 minutes for rare. Remove and serve.