Thai Coconut-Curried Salmon with Greens

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2  teaspoons  vegetable oil
• 1  cup  thinly sliced onion
• 2  teaspoons  curry powder
• 1  cup  light coconut milk
• 2  tablespoons  sugar
• 1  tablespoon  lime juice
• 1  tablespoon  bottled minced ginger
• 1  tablespoon  fish sauce
• 2  teaspoons  bottled minced garlic
• 1/2  teaspoon  chile paste with garlic
• 1  (8-ounce) bottle clam juice
• 1  (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
• 6  cups  trimmed watercress (about 2 bunches)

Preparation

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.

Nutritional Information

Calories:

271 (43% from fat)

Fat:

12.8g (sat 4.2g,mono 3.3g,poly 4.1g)

Protein:

24.8g

Carbohydrate:

13.9g

Fiber:

2.2g

Cholesterol:

64mg

Iron:

2mg

Sodium:

571mg

Calcium:

102mg