Category
Dinner
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
A few days ago we had a heat wave come through...in March. It was 85 degrees. In March. So, we decided that if it was going to be hot, we might as well grill!
Ingredients
2 4oz. Salmon filets
3 Tb. Olive oil
1 can Coconut Cream
2 c. Mixed vegetables (whatever is in your fridge. I used carrots, yellow squash, onions, celery, and mushrooms)
4-6 oz Fresh Stinging Nettle - chopped (you can also use chickweed, dandelion leaf, sochan, or any other wild "weed")
2 cloves Fresh Garlic, minced
1 inch piece Fresh Ginger, grated
1 tsp. Soy sauce or Tamari
-
3 Tb. Well Seasoned Table Thai Red Curry Seasoning
2 c. Cooked Jasmine rice
2 Tb. Cilantro, chopped
2 tsp. Peanuts, chopped
Directions
Chop veggies, add 1 Tb. oil, and 1 Tb. Thai Red Curry Seasoning. Mix together. Transfer to grilling sheet. Grill on high until veggies are your desired tenderness. Remove from grill and reserve.
Drizzle raw salmon filets with tamari, 1 Tb. oil, and Thai Red Curry Seasoning. Marinate for at least 20 mins. Grill for 4-5 minutes.
On the stove, add remaining 1 Tb. of oil to a skillet. Heat on medium/low. Once oil is hot, add ginger and garlic. Sauté for 1 minute and add 1 Tb. Thai Red Curry Seasoning. Stir. Add nettles, and coconut cream. Add veggies from grill to coconut curry mixture. Saute for 5-10 minutes.
Put rice in bowl, spoon curry mixture over top. Add salmon filet. Top with cilantro, and chopped nuts.