Thai Green Curry Alaska Salmon

In a large (12-inch) nonstick pan or stockpot, cook curry paste in oil until fragrant, about one minute. Stir in coconut milk, oyster sauce and sugar; bring to a boil.  Rinse any ice glaze from frozen Alaska Salmon under cold water.  Turn off heat and gently add salmon to sauce, skin side down.  Return heat to a simmer.

Once simmering, cover pan and cook 4 to 5 minutes for frozen salmon or 2 minutes for fresh/thawed fish.  Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.  Serve over cooked rice, if desired.


Nutrients per serving: 417 calories, 22g total fat, 8g saturated fat, 49% calories from fat, 89mg cholesterol, 45g protein, 7g carbohydrate, 0 fiber, 214mg sodium, 75mg calcium and 2790mg omega-3 fatty acids.


Suggested accompaniment: Stir-fried tri-colored bell peppers