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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 safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


"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 a really delicious recipe and one of those that you should be able to make from ingredients in your well stocked pantry.

Limes keep well, as do cans of coconut milk, sake (or even dry white wine), and hot red bean paste (or sambal or harissa - see below). If you keep these ingredients on hand, it will be easier and easier to cook and eat healthy.

While this recipe calls for red bean paste, you could use similar hot sauces in a pinch, such as sambal or harissa. The amount will depend on how hot the harissa or sambal is - I've had some that are very mild and some that could curl your eyelashes.


Roasted Salmon with Red Thai Curry

Servings: 2 | Serving size: 4 ounces salmon with sauce

Cooking Time: 30 Minutes

Does not keep well but the sauce can be made up to 24 hours in advance.

Serve with Plain Mashed Potatoes [Low Sodium Version] or Coconut Rice [Low Sodium Version] or Coconut Brown Rice as well as Thai Cucumber Salad or Cucumbers in Yogurt with Mint or Grilled Bok Choy.

Roasted Salmon with Red Thai Curry recipe from Dr. Gourmet

Ingredients

  • 1/2 tsp. hot red bean paste
  • 1/2 cup light coconut milk
  • 1 tsp. lime zest
  • 1 lime juiced
  • 1 tsp. honey
  • 2 Tbsp. sake
  • 2 tsp. sesame oil
  • 1/2 lb. shiitake mushrooms (thinly sliced)
  • 2 – 4 oz. salmon filets
  • 1 Tbsp. low sodium soy sauce or gluten-free tamari sauce
  • 2 Tbsp. cilantro leaves

Place a large non-stick skillet in the oven and preheat to 400°F.

Mix together the red curry paste, coconut milk, lime zest, honey, lime juice and sake.

Whisk until smooth.

When the pan is hot, place the sesame oil in the pan and swirl to coat the inside.

Add the sliced shiitake 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.

Place the filets in the hot pan and return to the oven.

Cook for about 4 minutes and turn.

Add the soy sauce and swirl in the pan.

Roast the salmon for another 4 minutes, then add the curry sauce and swirl.

Return the pan to the oven and cook for another 4 - 5 minutes for rare.

Remove and serve topped with the cilantro.

Nutrition Facts

Serving size: 4 ounces salmon with sauce

Servings: 2

Amount Per Serving

Calories 370 Calories from Fat 207
% Daily Value
Total Fat 23g 30%
Saturated Fat 7g 34%
Monounsaturated Fat 6g
Trans Fat 0g
Cholesterol 60mg 32%
Sodium 370mg 16%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 11%
Sugars 3g
Protein 27g
Vitamin A 8% Vitamin C 11%
Calcium 0% Iron 8%
Vitamin K 5mcg Potassium 900mg