COCONUT-CURRY SALMON

Coconut-Curry Salmon image

Triple the zing in these Coconut-Curry Salmon with lime, lively spice and a creamy coconut sauce. Take a delectable taste tour with Coconut-Curry Salmon!

Provided by My Food and Family

Categories Spices

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 can (13.5 oz.) lite coconut milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 tsp. ground cumin
1/2 tsp. crushed red pepper
2 tsp. curry powder, divided
4 skin-on salmon fillets (1 lb.)
juice from 1 lime
2 tsp. oil
1 red bell pepper, cut into strips
3 plum tomatoes (3/4 lb.), seeded, chopped
1 small onion, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh cilantro

Steps:

Heat oven to 375ºF.
Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. Mix lime juice and remaining curry powder; brush onto fish.
Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro.
Serve fish with sauce.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g