Ingredients Jump to Instructions ↓

  1. 1 can (14 oz) lite coconut milk (not cream of coconut)

  2. 4 scallions, sliced, white part separated from green

  3. 2 tsp minced garlic

  4. 2 tsp minced ginger

  5. 1/4 tsp salt

  6. 1/4 tsp pepper

  7. 4 skinless 1-in.-thick pieces salmon fillet (about 6 oz each)

  8. 1 lb asparagus, woody ends snapped off, spears cut in thirds

  9. 1 cup preshredded carrots Accompaniment: toasted sliced Italian bread and lime wedges

Instructions Jump to Ingredients ↑

  1. Put coconut milk, white part of scallions, garlic, ginger, salt and pepper in a large nonstick skillet; stir until well blended. Top with pieces of salmon in a single layer; scatter asparagus and carrots over and around the salmon.

  2. Bring to a gentle simmer, cover and cook 10 minutes, or until salmon is cooked through and asparagus are crisp-tender.

  3. Using a broad spatula, transfer salmon to a serving platter or dinner plates. Spoon on sauce and vegetables; sprinkle with green part of scallions. Serve immediately with bread and lime wedges to squeeze on the fish.


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