Coconut-Curry Salmon

Being rich in omega-3 fatty acids and high in protein, the health benefits of salmon are well documented. From the kitchens of Kraft comes a delectable and zesty new way to prepare this nutrition packed gift from the sea. Control the heat by choosing your favorite type of curry, and pair with hot cooked jasmine rice for a flavorful new dinner option.

Ingredients

1 can (13.5 oz.) lite coconut milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 tsp. ground cumin
1/2 tsp. crushed red pepper
2 tsp. curry powder, divided
4 skin-on salmon fillets (1 lb.)
juice from 1 lime
2 tsp. oil
1 red bell pepper, cut into strips
3 plum tomatoes (3/4 lb.), seeded, chopped
1 small onion, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh cilantro

Directions

Heat oven to 375ºF. Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth. Place fish, skin-side down, on baking sheet sprayed with cooking spray. Mix lime juice and remaining curry powder; brush onto fish. Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro. Serve fish with sauce. Makes 4 servings.

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