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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. salmon fillet (preferably wild caught, skin removed)
- 2/3 cup white wine (fruity, like a Sauvignon Blanc)
- 1 slice fresh ginger
- 2 Tbsp. lemongrass (chopped into chunks, if you can't find lemongrass, sub a long strip each of lemon peel and lime peel)
- 1 cup green onion (thinly sliced, divided)
- 2 Tbsp. coconut oil
- 3 tsp. Madras curry powder (not Thai, I know, but it works)
- 2 Tbsp. dark brown sugar
- 1 Tbsp. fresh ginger (grated)
- 3 large garlic cloves (minced)
- 14 oz. coconut milk
- 1 Tbsp. fresh lime juice
- 1 jalapeno pepper (or Thai bird's eye, speared in several places with a knife, but left whole, use up to 4 chilis for more heat)
- 1 Tbsp. fish sauce (plus more to taste)
- 1 1/2 cups peas (fresh or frozen will work)
- cooked rice (or rice noodles for serving)
- mint (optional)
- chopped cilantro (optional)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium440mg18% |
| Potassium1020mg29% |
| Protein29g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber6g24% |
| Sugars17g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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