By BakinBaby on March 30, 2009
Photo by 2Bleu
Photo by 2Bleu
"This sauce is not curry based, but has a hint of ginger and coconut, topped with asparagus and carrots. It comes from Women's Day. Dh loves this recipe and we both find the sweet coconut milk mixed with the ginger is delightful."
Serving Size: 1 (332 g)
Servings Per Recipe: 4
"Nothing better for a weekday meal than a 30 minute or less meal in one pot! (Okay, so we do a little steaming of the veggies first in the microwave, but no biggie, still easy clean up). :)
I kept to the recipe as stated, but only had green parts of the onions on hand so I doubled the amount for flavor."
"My husband and I loved this recipe. I used regular coconut milk (instead of the light version), and it was delicious. I also had to sub zucchini for asparagus, but everything was super tender and the flavors complimented each other nicely. Yum!"
"This is just great. I was looking for a way to shake up how I generally prepare salmon, and this is a perfect solution. I love how tender and delicious the veggies came out. I served it over a bed of spinach, which wilted nicely under the heat of the salmon and sauce and made a lovely presentation and great flavor. I like my veggies crisp, so I omitted the pre-cooking step, and found them to be perfect that way. I omitted the salt (personal preference). Thank you for sharing this!"
"WOW, this is excellent. I loved this and will be making again. Made a tasty and healthy lunch. Made as directed only used less salt (my personal preference). ZWT5"
"This is a delightfully different one dish meal. Additional asparagus and carrots were added and I found that it wasn't necessary to precook them. They were done in the amount of time that it took the salmon to cook. Made for *ZWT 2009*"