Recipes Included On This Page Colors' Fillet of Salmon With Coconut Curry Sauce Cowboy Caviar Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Colors' Fillet of Salmon With Coconut Curry Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salt and fresh-ground black pepper -- to taste 4 salmon fillets with skin on -- (8 ounces each) 1 1/2 tablespoons olive oil -- plus more as needed 1 1/2 tablespoons unsalted butter 2 large shallots -- minced 1/3 cup cream of coconut 13 1/2 ounces unsweetened coconut milk -- (1 can) 2 tablespoons Thai red curry paste Preheat oven to 250 degrees F. Lightly salt and pepper salmon fillets. In a large skillet, heat 11/2 tablespoons olive oil and butter over medium-high heat. Place fillets, skin side up, in skillet and cook about 2 minutes. Turn and cook another 2 minutes. Place in a baking dish and finish cooking in oven while you make sauce. If needed, add a tad more olive oil to skillet. Reduce heat to medium. Add shallots and cook, stirring, until shallots are soft and turning brown (caramelizing). Add remaining ingredients and whisk well to make sure curry paste is fully integrated. Bring to a simmer and cook, stirring occasionally, 12 to 15 minutes or until sauce thickens and is the consistency of very lightly whipped cream. Watch as it begins to thicken and stir often to prevent it from sticking. To serve, place a salmon fillet on each of 4 warmed plates. Divide sauce over salmon. Cream of coconut can be found in the supermarket where the ingredients for mixed drinks are found. Coconut milk is usually sold with other canned milks. Thai red curry paste can be found among the ethnic ingredients or at your nearest Asian market. Contributed to the FareShare Gazette by Yardsalr; 11 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 13g Fat (69.9% calories from fat); trace Protein; 12g Carbohydrate; 0g Dietary Fiber; 12mg Cholesterol; 11mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cowboy Caviar Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black beans -- rinsed and drained 1 can ripe olives -- drained 1 small onion -- finely chopped 1 clove garlic -- finely chopped 2 tablespoons vegetable oil 2 tablespoons lime juice 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon ground cumin 1/8 teaspoon black pepper 8 ounces cream cheese -- softened 2 hard cooked eggs -- peeled and chopped 1 green onion (with top) -- sliced Mix all ingredients except cream cheese, eggs and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around edge of plate; sprinkle with green onion. Contributed to the FareShare Gazette by Jennie in response to a request; 7 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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