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Main dishes

Coconut-Curry Salmon

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
 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

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

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