Broiled Wild Alaska Salmon with Coconut Curry Rice Noodles and Green Beans
Alaska Seafood Marketing Institute
2
5 minutes
25 minutes
Dinner
Creamy coconut rice noodles pair elegantly with crisp green beans and support the star of the plate, wild Alaska salmon.
Ingredients
2 wild Alaska salmon fillets
5 ounces rice noodles
1 package frozen green beans
A few leaves of parsley
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1/4 cup vegetable broth
7 ounces coconut milk
1 tablespoon yellow curry powder
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon chopped ginger
1 teaspoon cornstarch
Directions
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Soak the pasta according to the package instructions and let it drain.
Preheat the oven to broil setting. Place the salmon fillets in an ovenproof dish. Option: Grill the salmon instead of broil.
In a bowl, whisk together the ingredients for the curry sauce without the cornstarch. Coat the salmon fillets with the sauce.
Cook the fish in the oven for 4 to 5 minutes on each side. Watch carefully to not overcook.
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In the meantime, pour the remaining sauce into a saucepan and stir in the cornstarch. Bring to a boil and whisk until sauce thickens.
In another pot, bring the broth to a boil. And add in the pasta and cook for 1 minute. Steep the thawed green beans in lightly salted water.
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Arrange the green beans on one half of the plate, the noodles on the other half, and a salmon fillet on top. Finally, pour the sauce in a saucepan and a few parsley leaves over the salmon and pasta for garnish.
