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Coconut-Curry Salmon

  • 4servings
  • 25minutes
  • 370calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (13 1/2 oz.) lite coconut milk

  2. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , cubed, softened

  3. 1 tsp. ground cumin

  4. 1/2 tsp. crushed red pepper

  5. 2 tsp. curry powder , divided

  6. 4 salmon fillet s (1 lb.), with skins

  7. Juice from 1 lime

  8. 2 tsp. oil

  9. 1 red bell pepper , cut into strips

  10. 3 plum tomato es (3/4 lb.), seeded, chopped

  11. 1 small onion , cut lengthwise in half, then sliced crosswise

  12. 2 Tbsp. chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375ºF.

  2. 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.

  3. 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.

  4. SERVE fish with sauce.

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