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 NOT safe for those who are sensitive to gluten.
"Mother's words of wisdom: 'Answer me! Don't talk with food in your mouth!'"
-Erma Bombeck, American Domestic Goddess
This is another of those recipes that should arise from ingredients in your well stocked pantry. Lemons and limes keep well, cans of coconut milk, sake (or even dry white wine) and your favorite red sauce. After a few weeks of planning it gets easier and easier to cook and eat healthy.
My first contact using this lovely hot sauce was when a friend returned from Tunisia with a can for me as a gift. I cooked with it almost every night for two weeks. Harrissa is a spicy, bright red sauce that is easily available in Middle Eastern grocery stores. Like tomato paste, I like to purchase it in tubes for easiest storage.
Servings = 2 | Serving size =4 ounces salmon
Cooking Time = 30 Minutes
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.
|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 or stevia|
|2 Tbsp||fresh lime juice|
|1 tsp||sesame oil|
|1/2 lb||shiitaki mushrooms (sliced)|
|2||4 ounce salmon filets|
|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.
Serving size = 4 ounces salmon
Servings = 2
Amount Per Serving
|Calories 324||Calories from Fat 166|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 6g||29%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 1g||4%|
|Vitamin A 3%||Vitamin C 22%|
|Calcium 5%||Iron 6%|
|Vitamin K 4 mcg||Potassium 956 mg|
|Magnesium 45 mg|