Thaw completely in fridge. Cook rice (included). Heat a little oil in a skillet or covered sauté pan over medium heat. Add salmon (discard any excess liquid in bag), pour sauce overtop, add 2/3 c. water & stir gently (SPLIT orders add only 1/3 c. water). Pan should be sized so that the salmon is mostly submerged in liquid. Bring to a boil, then reduce heat, cover and simmer 8-10 min, until cooked through and fish flakes easily with a fork (internal temp 158F/70C). Ladle into bowls with rice & enjoy. Suggested Sides: Our Asian Stir-Fry Veggies.
Salmon, Thai curry sauce, coconut milk, water, kale, mushrooms, red pepper, chopped basil, green onion, salt, pepper, rice (white or brown)
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