This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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.
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.
Serving size: 4 ounces salmon with sauce
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|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 3g||11%|
|Vitamin A 8%||Vitamin C 11%|
|Calcium 0%||Iron 8%|
|Vitamin K 5mcg||Potassium 900mg|