Place coconut milk, white part of scallion, garlic, ginger root, salt and pepper in a large nonstick skillet; stir until well blended. Top with salmon in a single layer; scatter asparagus and carrots over and around the salmon.
Bring to a gentle simmer; cover and cook 8 minutes or until salmon is cooked through and asparagus is crisp-tender.
Using a broad spatula, transfer salmon to a serving platter. Spoon sauce and vegetables over salmon, then sprinkle with green part of scallions. Serve immediately with the bread and lime wedges to squeeze on the fish.
Cal 573 Pro 44 Car 42 Fiber 4
Fat 26 (saturated fat) 8 Chol 100
This recipe has been added to the following public cookbooks:
billys notable cooking,
AOL Cooking,
Delicious Looking Foods,
dads cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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