Salmon Curry With Mustard Greens

Creamy coconut milk balances the tang of mustard greens in this Southeast Asian style curry. Serv over jasmine or basmati rice. From Cooking Plesures magazine(Feb. 2002).

• Ready In: 25 mins
• Serves: 6

Ingredients

• 12  ounces  mustard greens, stems removed
• 2  teaspoons  vegetable oil
• 2  medium shallots, finely chopped (1/3 cup)
• 2  jalapeno chiles, seeded, minced
• 4  garlic cloves, minced
• 2  tablespoons fresh ginger, minced
• 1 (14 ounce) can coconut milk
• 2  tablespoons lime juice
• 2  tablespoons fish sauce or 2  tablespoons soy sauce
• 2  teaspoons  packed light brown sugar
• 1⁄2 teaspoon  hot sauce
• 1  lb salmon fillet, skin removed, cut into 3/4 " pieces
• 2  tomatoes, diced (2 cups)
• 1  lime, cut into 4 wedges

Directions

1. Place mustard greens in a large pot of lightly salted boiling water. Cook 6 to 8 minutes or until tender. Drain; rinse with cold running water. Squeeze out excess moisture. Coarsely chop.
2. In Dutch oven or deep saute pan, heat oil over medium heat until hot. Add shallots, jalapenos, garlic and ginger; cook and stir 1 minute or until fragrant. Add coconut milk, lime juice, fish sauce, brown sugar and hot sauce; bring to a simmer. Add salmon and tomatoes; return to a simmer. Reduce heat to low; cover and simmer 3 minutes. Stir in mustard greens; simmer, covered, an additional 2 to 3 minutes or until salmon just begins to flake. Serve garnished with lime wedges. Enjoy!