Thai Coconut-Curried Salmon with Greens

Photo: Randy Mayor; Styling: Lydia DeGaris Pursell

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 43%
  • Fat: 12.8g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 4.1g
  • Protein: 24.8g
  • Carbohydrate: 13.9g
  • Fiber: 2.2g
  • Cholesterol: 64mg
  • Iron: 2mg
  • Sodium: 571mg
  • Calcium: 102mg


  • 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)


  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.
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