Green Curry Salmon With Green Beans

• 4 salmon fillets (4 ounces each)
• 1 cup light coconut milk
• 2 tablespoons green curry paste
• 1 cup uncooked instant brown rice
• 1 cup reduced-sodium chicken broth
• 1/8 teaspoon pepper
• 3/4 pound fresh green beans, trimmed
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds, toasted
• Lime wedges

1. Preheat oven to 400u0b0. Place salmon in an 8-in. square baking dish. Whisk together coconut milk and curry paste; pour over salmon. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.
2. Meanwhile, in a small saucepan, combine rice, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes.
3. In a large saucepan, place steamer basket over 1 in. of water. Place green beans in basket; bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until beans are crisp-tender, 7-10 minutes. Toss with sesame oil and sesame seeds.
4. Serve salmon with rice, beans and lime wedges. Spoon coconut sauce over the salmon.

salmon, light coconut milk, green curry, brown rice, chicken broth, pepper, green beans, sesame oil, sesame seeds, wedges

Taken from www.tasteofhome.com/recipes/green-curry-salmon-with-green-beans/ (may not work)