I had picked enough asparagus from the garden the other night to make a side dish, and thought of a recipe I had copied from the Taste of Thai website for Curried Asparagus with Cashews. A few tweaks would be necessary to lower the fat content and adjust the heat, but suddenly I had a craving for the taste of curry. I immediately thought of grilling chicken to go with this asparagus, but we had chicken the previous evening. Then I had an idea. Salmon is a hearty fish that goes nicely with strongly-flavored spices, so I would put together a curry-inspired rub. A step further, since Jack would like this over rice I should make an appropriate sauce to serve with it. Thai flavors… the thinking cap went on and very soon we sat down to an incredible meal.
The salmon was fantastic. The rub provided a flavorful crust, and I had concocted a quick sauce which was incredibly delicious. Served with the wonderful asparagus, this meal will have to be repeated often during the summer. If you enjoy Thai or Indian food, these recipes are for you!
A note, I rarely use coconut milk because I think that using lowfat half and half and coconut extract imparts a very similar flavor and creaminess without the saturated fat which the coconut milk has. In this recipe, as in all of mine, the lowfat half and half can be subbed with coconut milk and then the coconut extract can be eliminated.
* Exported from MasterCook *
Grilled Curried Salmon
Recipe By: Vicci
Servings: 2
Amount Measure Ingredient -- Preparation Method
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10 ounces salmon fillet
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/3 cup low-sodium vegetable stock
2 teaspoons peanut butter
1 teaspoon soy sauce
1 teaspoon cornstarch
3/4 teaspoon fish sauce
3/4 teaspoon lime juice
3/4 teaspoon brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon lowfat half & half -- (or regular half and half)
1/8 teaspoon coconut extract
1/2 small lime -- cut into 2 wedges
1 1/2 cups hot cooked rice
2 teaspoons chopped fresh cilantro
Mix the curry powder though black pepper and rub into the salmon. Set aside for 10 minutes while the grill preheats and you make the sauce.
In a 2-cup glass measuring cup (or microwave safe bowl), combine the vegetable broth through red pepper flakes. Heat in the microwave until JUST boiling and thickened (whisk halfway through the cooking time to smooth it out). Remove and whisk in lowfat half & half and coconut extract. Set aside.
Grill salmon until done. Serve over rice with sauce and garnish with chopped cilantro.
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Per serving: 405 Calories (kcal); 9g Total Fat (2g Saturated); (19% calories from fat); 34g Protein; 46g Carbohydrate; 74mg Cholesterol; 541mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : One tablespoon of light or regular coconut milk can be subbed for the lowfat half & half and coconut extract.
* Exported from MasterCook *
Curried Asparagus with Cashews
Servings: 4
Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
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1 teaspoon butter
2 teaspoons canola oil
3/4 teaspoon red curry paste
3/4 pound asparagus -- tough ends snapped off, cut diagonally into 1" pieces
2 tablespoons cashews
1/2 teaspoon fish sauce
1/2 tablespoon lime juice
Melt butter and oil in a nonstick skillet over medium heat. Add the curry paste and stir fry until fragrant.
Add asparagus, cashews, and fish sauce and stir fry until the asparagus is tender-crisp (about 4-6 minutes, depending on
the the thickness of the stalks).
Remove from heat, sprinkle with lime juice, toss to combine and serve immediately.
Source:
"adapted from ATasteOfThai.com"
Start to Finish Time:
"0:20"
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Per serving: 64 Calories (kcal); 5g Total Fat (1g Saturated); (69% calories from fat); 2g Protein; 4g Carbohydrate; 3mg Cholesterol; 11mg Sodium
A few years ago I was talking with a new acquaintance, trying to decide on a place to meet for lunch, and I mentioned that I loved a certain Indian restaurant not too far from where she works. "I don't think so", she replied. "I don't like that kind of food and I'm not a curry girl."
Not too surprisingly, we never did meet for lunch and I don't think that we've even been in touch for a couple of years now!
I AM a curry girl!!!! :D
