Salmon with Coconut Curry

Ingredients: (Conversion Chart)

• 1 (14-ounce) can coconut milk, unshaken
• 4 (1¼-inch-thick) center-cut salmon fillets, skin and pin bones removed
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 tablespoons canola oil
• 2 shallots, thinly sliced
• 1 tablespoon green curry paste
• 1 small red bell pepper, cut into thin strips
• 4 scallions, thinly sliced

Directions:

1. Scoop off top layer of thick coconut cream from open can of coconut milk and reserve.
2. Season salmon with salt and pepper. In a large, deep nonstick skillet, heat oil over medium-high heat. Add salmon, searing 2 to 3 minutes per side, or until browned but still rare in centers. Remove to a plate.
3. Add shallots to drippings in skillet and saute 3 minutes. Add curry paste and coconut milk and bring to a simmer. Add bell pepper; simmer another 2 minutes.
4. Return salmon to skillet and simmer 2 to 3 minutes, or until salmon is medium-rare. Spoon curry sauce and peppers into bowls and top with salmon and scallions. Spoon reserved coconut cream over salmon.

Nutrition Info: