The flavor of the coconut milk combined with fresh ginger and cilantro makes this Asian dish especially delicious. If you like spicy-hot dishes, add the fresh chili paste. Serve with either potatoes, pasta, or rice. This recipe also works well in diabetic menus.
3/4 cup light coconut milk*
2 sliced green onions
1 1/2 tablespoons minced fresh ginger
1 tablespoon lite soy sauce
1 tablespoon brown sugar or the equivalent in artificial sweetener
1 tablespoon lime juice
1 teaspoon chopped garlic
1/2 teaspoon ground fresh chili paste** (optional)
4 cups sliced new potatoes (not peeled), or 3 cups cooked brown rice or pasta
1/2 cup chopped fresh cilantro
1 1/2 pounds salmon fillets
In a small saucepan, combine the first eight ingredients. Simmer for 5 minutes. Meanwhile, prepare potatoes by simmering in water until tender. Drain and keep warm.
BARBECUE: Before starting barbecue, spray aluminum foil with nonstick cooking spray. Note: Nonstick cooking spray is flammable. Do not spray near open flame or heated surfaces. Place foil over rack, poking holes in several areas. Start barbecue. When hot, place fish on foil. Spoon a couple tablespoons of coconut sauce over fish. Cook about 4 minutes on each side or until salmon flakes easily.
OVEN METHOD: Preheat oven to 450 degrees. Arrange fish in a 9-inch by 13-inch baking pan that has been sprayed with nonstick cooking spray. Spoon a couple tablespoons of coconut sauce over fish. Bake for 4–5 minutes per half inch thickness of fish. Drain any liquid.
Add fresh cilantro to the sauce just before serving. Serve salmon with warm coconut-cilantro sauce and potatoes, pasta, or rice.
Note: This recipe is a good source of heart-healthy omega-3 fat.
*Light coconut milk has 60% less calories and fat than regular coconut milk, however it is high in saturated fat and should be limited. When buying a 13-ounce can of coconut milk, use half and freeze the remainder for another meal.
**Found in the Asian section of the grocery store.