Rating: 5 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2001

Gallery

Credit: Randy Mayor; Styling: Lydia DeGaris Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

271 calories; calories from fat 43%; fat 12.8g; saturated fat 4.2g; mono fat 3.3g; poly fat 4.1g; protein 24.8g; carbohydrates 13.9g; fiber 2.2g; cholesterol 64mg; iron 2mg; sodium 571mg; calcium 102mg.
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