Cooking
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.
Ingredients
Salmon, Thai curry sauce, coconut milk, water, kale, mushrooms, red pepper, chopped basil, green onion, salt, pepper, rice (white or brown)
Nutrition Facts
6 Servings Per Main Dish. Rice not included.
Amount Per Serving | ||
---|---|---|
Calories | 301 | |
Total Fat | 18g | |
Saturated Fat | 13g | |
Cholesterol | 12mg | |
Sodium | 491mg | |
Total Carbohydrate | 44g | |
Fiber | 1g | |
Sugar | 7g | |
Protein | 26g |