Coconut-Curry Salmon

Name: Coconut-Curry Salmon
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Global
Ingredients: 113 grams (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened; 1 teaspoons crushed red pepper; 2 teaspoons curry powder, divided; 2 Tbsps chopped fresh cilantro; 1 teaspoon ground cumin; 1 juice from lime; 383 grams can lite coconut milk; 2 teaspoons oil; 1 small onion, cut lengthwise in half, then sliced crosswise; 340 grams plum tomatoes , seeded, chopped; 1 red bell pepper, cut into strips; 454 grams skin-on salmon fillets

Watching your figure? This gluten free and pescatarian recipe has 64 calories, 4g of protein, and 4g of fat per serving. This recipe serves 25. Head to the store and pick up ground cumin, lite coconut milk, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Heat oven to 375F.

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Oven

Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth.

Ingredients you will need

Curry Powder

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Blender

Place fish, skin-sides down, on baking sheet sprayed with cooking spray.

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Cooking Spray

Fish

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Baking Sheet

Mix lime juice and remaining curry powder; brush onto fish.

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Curry Powder

Lime Juice

Fish

Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat.

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Fish

Cooking Oil

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Oven

Frying Pan

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.

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Bell Pepper

Cilantro

Tomato

Coconut

Onion

Serve fish with sauce.

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Sauce

Fish

Equipment

Ingredients

Servings:

113grams

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened 1teaspoons

crushed red pepper 2teaspoons

curry powder, divided 2Tbsps

chopped fresh cilantro 1teaspoon

ground cumin 1

juice from lime 383grams

can lite coconut milk 2teaspoons

oil 1small

onion, cut lengthwise in half, then sliced crosswise 340grams

plum tomatoes , seeded, chopped 1

red bell pepper, cut into strips 454grams

skin-on salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.