Salmon Curry With Mustard Greens

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 12 ounces mustard greens, stems removed
• 2 teaspoons vegetable oil
• 2 medium shallots, finely chopped (1/3 cup)
• 2 jalapeno chiles, seeded, minced
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 1 (14 ounce) can coconut milk
• 2 tablespoons lime juice
• 2 tablespoons fish sauce or 2 tablespoons soy sauce
• 2 teaspoons packed light brown sugar
• 1/2 teaspoon hot sauce
• 1 lb salmon fillet, skin removed, cut into 3/4 " pieces
• 2 tomatoes, diced (2 cups)
• 1 lime, cut into 4 wedges

Recipe

• 1 place mustard greens in a large pot of lightly salted boiling water. cook 6 to 8 minutes or until tender. drain; rinse with cold running water. squeeze out excess moisture. coarsely chop.
• 2 in dutch oven or deep saute pan, heat oil over medium heat until hot. add shallots, jalapenos, garlic and ginger; cook and stir 1 minute or until fragrant. add coconut milk, lime juice, fish sauce, brown sugar and hot sauce; bring to a simmer. add salmon and tomatoes; return to a simmer. reduce heat to low; cover and simmer 3 minutes. stir in mustard greens; simmer, covered, an additional 2 to 3 minutes or until salmon just begins to flake. serve garnished with lime wedges. enjoy!