ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Coconut-Curried Salmon with Greens

Photo: Randy Mayor; Styling: Lydia DeGaris Pursell
Yield 4 servings (serving size: 1 cup)
Salmon gets an Asian vibe in this curry dish. Lightened coconut milk keeps the calorie count in check, and watercress adds texture, color, and lots of vitamin A.

Ingredients

  • 2 teaspoons vegetable oil
  • 1 cup thinly sliced onion
  • 2 teaspoons curry powder
  • 1 cup light coconut milk
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • 1 tablespoon bottled minced ginger
  • 1 tablespoon fish sauce
  • 2 teaspoons bottled minced garlic
  • 1/2 teaspoon chile paste with garlic
  • 1 (8-ounce) bottle clam juice
  • 1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
  • 6 cups trimmed watercress (about 2 bunches)

Nutrition Information

  • calories 271
  • caloriesfromfat 43 %
  • fat 12.8 g
  • satfat 4.2 g
  • monofat 3.3 g
  • polyfat 4.1 g
  • protein 24.8 g
  • carbohydrate 13.9 g
  • fiber 2.2 g
  • cholesterol 64 mg
  • iron 2 mg
  • sodium 571 mg
  • calcium 102 mg

How to Make It

  1. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.