Braised salmon with Thai coconut curry and cabbage
Paleo, Gluten Free, Dairy Free, Soy Free
2 Servings, 700 Calories/Serving, 30 Minutes
Toss those take-out menus into the recycling bin. You’ll have this knockout Thai curry on the table before the delivery guy can get to your door. If you’ve never cooked Thai food, this simple braise offers a great introduction to the Southeast Asian pantry, with ingredients like red curry paste, aromatic kaffir lime leaves, and spicy Thai basil.
- Two 6-ounce wild Alaskan salmon fillets
- 1 to 2 shallots
- 2 garlic cloves
- ½ ounce fresh ginger
- 3 ounces shiitake mushrooms
- ½ pound Savoy or Napa cabbage
- 2 kaffir lime leaves
- Fresh basil
- 1 lime
- ¼ ounce red curry paste
- 1 cup coconut milk
Sear the salmon
- Season the salmon with salt and pepper.
Prep the vegetables
- Peel the shallots and thinly slice.
- Chop the garlic.
- Peel and finely chop the ginger.
- Trim the stems from the mushrooms and cut the caps into thin slices.
- Cut the core from the cabbage and thinly slice the leaves.
- Tear the kaffir lime leaves in half.
- Cut the basil leaves into thin strips.
- Cut the lime in half; juice one half, and cut the other into wedges.
Make the curry
Add the mushrooms and curry paste, and cook until the mushrooms are just starting to brown, 2 to 3 minutes. Add the cabbage, season with salt, and cook, tossing occasionally, until wilted, 4 to 5 minutes.
Stir in the coconut milk and 1 cup water. Add the kaffir lime leaves. Bring to a boil, reduce to a simmer, and cook until the coconut milk thickens slightly, 4 to 6 minutes.
Return the salmon to the pan and cook until the fish is opaque in the center, 3 to 5 minutes. Add the basil and lime juice, and season to taste with salt and pepper.
Nutrition per serving: Calories: 700, Protein: 35 g, Total Fat: 55 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 25 g, Cholesterol: 85 mg, Carbohydrates: 22 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 600 mg