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This recipe for COCONUT CURRY SALMON, by , is from Livre de recettes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, February 14, 2018


1 can (13.5 oz.) lite coconut milk or make your own
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed, softened
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 teaspoon curry powder, divided
4 skin-on salmon fillets (1 lb.)
Juice from 1 lime
2 teaspoon oil
1 red bell pepper, cut into strips
3 plum tomatoes (3/4 lb.), seeded, chopped
1 small onion, cut lengthwise in half, then sliced crosswise
2 tablespoon chopped fresh cilantro

Heat oven to 375F.

Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. Mix lime juice and remaining curry powder; brush onto fish.

Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro.

Serve fish with sauce.




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