Title: Thai Salmon
Categories: Super2
Yield: 4 servings

2 ts Vegetable oil
4 Salmon cutlets
2 ts Mild green curry paste
3/4 c Coconut milk
250 g Snow peas; trimmed
250 g Cauliflower; cut Into small
Florets

1. Heat oil in pan over a medium heat. Cook salmon cutlets, one at a time,
for I minute each side. Place salmon cutlets in a bamboo steamer large
enough to fit over top of saucepan. Set aside.

2. Stir curry paste into pan with oil and cook for 1 minute. Add coconut
milk and bring to simmering point. Place steamer over saucepan. Cover and
cook for 3 to 5 minutes or until salmon flakes when tested with a fork.
Remove steamer from saucepan and set aside. Cover salmon with aluminurn
foil to keep warm.

3. Add snow peas and cauliflower to pan. Cook, stirring gently, for 2
minutes. To serve, place salmon and vegetables on serving plates and spoon
over curry sauce. Served with steamed jasmine rice.

Recipe by: Super Food Ideas (Aussie Magazine)

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