Red Curry Salmon

• 4-5 salmon fillets
• 1/2 red bell pepper, cut into 1" pieces
• 1 serrano pepper, seeded and minced
• 1/4 lb green beans, trimmed and cut into 1" pieces
• 1/2 lb mushrooms, quartered
• 1 stalk lemon grass, smashed
• 1" fresh ginger, peeled and sliced thinly
• 1 can coconut milk
• 1 to 1-1/2 T red curry paste to taste
• Scallions and cilantro for garnish

1. In a saucepan, combine the coconut milk and red curry paste. Add peppers, green beans, mushrooms, ginger and lemon grass. Heat to simmer, and cook until vegetables are softening.
2. Meanwhile, preheat the oven to 350 degrees.
3. In a casserole dish, spoon some sauce on bottom of dish and then lay the salmon fillets over top. Pour remaining sauce on top and put into hot oven for 20-30 minutes, until fish is cooked through.
4. Garnish with scallions and cilantro and serve in bowls.

salmon, red bell pepper, serrano pepper, green beans, mushrooms, lemon grass, fresh ginger, coconut milk, t, scallions

Taken from www.epicurious.com/recipes/member/views/red-curry-salmon-52791321 (may not work)