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Roasted Salmon with Red Thai Curry

Servings = 2 | Serving size =4 ounces salmon

This recipe can be multiplied by 2,3.

This recipe can be divisible by 2.

Leftovers are fair but you will find that the sauce can be made up to 24 hours in advance.

This recipe is great served over steamed napa cabbage, but it’s fantastic served over Plain Mashed Potatoes.

1/2 tsp	hot red bean paste (or harissa sauce)
1/2 cup	reduced-fat coconut milk
1 Tbsp	grated lemon peel
1 Tbsp	Splenda
2 Tbsp	fresh lime juice
2 Tbsp	sake
1 tsp	sesame oil
1/2 lb	shiitaki mushrooms (sliced)
2	4 ounce salmon filets
1/4 tsp	salt
2 Tbsp	cilantro leaves

Place a large non-stick skillet in the oven and preheat to 450°F.

Mix together the red curry paste, coconut milk, lemon peel, Splenda, lime juice and sake. Whisk until smooth.

When the pan is hot place the sesame oil in and swirl to coat the inside. Add the sliced shitake 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.

Sprinkle the salt over the flesh side of the salmon. Place the filets in the hot pan flesh side down and return to the oven. Cook for about 4 minutes and turn the skin side down. Add the curry sauce and swirl. Return the pan to the oven and cook for another 4 – 5 minutes for rare. Remove and serve.

Nutrition Facts

Serving size: 4 ounces salmon | Servings 2

Calories 324 | Calories from Fat 166

Amount Per Serving (% Daily Value)

Total Fat 19g (29%) | Saturated Fat 6g (29%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 66 mg (22 %) | Sodium 377 mg (16 %)

Total Carbohydrates 9g (3%) | Sugars 4g

Dietary Fiber 1g (4%) | Protein 25g

Vitamin A 3% | Vitamin C 22 % | Calcium 5% | Iron 6%

Vitamin K 4 mcg  | Potassium  956 mg | Magnesium  45 mg