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Coconut-Curry Salmon

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Coconut-Curry Salmon recipe
photo by:
kraft
The triple zing of lime, lively spices and a creamy coconut sauce turn salmon into your ticket to a delectable taste tour. Believe us, it's a trip worth taking.
time
prep:
25 min
total:
25 min
servings
total:
4 servings
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What You Need

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
 salmon fillets (1 lb.), with skins
 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

Make It

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.

Kraft Kitchens Tips

Food Facts
You can purchase curry in two basic styles - standard, which is mild, and madras, which is hot.
Serving Suggestion
Serve with hot cooked jasmine rice.
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