Thai Salmon

• 2 teaspoons vegetable oil
• 4 cutlets salmon
• 2 teaspoons green curry paste mild
• 1 cup coconut milk
• 2 1/2 cups snow peas trimmed
• 2 1/3 cups cauliflower cut Into small
• florets

1. Heat oil in pan over a medium heat. Cook salmon cutlets, one at a time, for I minute each side. Place salmon cutlets in a bamboo steamer large enough to fit over top of saucepan. Set aside.
2. Stir curry paste into pan with oil and cook for 1 minute. Add coconut milk and bring to simmering point. Place steamer over saucepan. Cover and cook for 3 to 5 minutes or until salmon flakes when tested with a fork. Remove steamer from saucepan and set aside. Cover salmon with aluminurn foil to keep warm.
3. Add snow peas and cauliflower to pan. Cook, stirring gently, for 2 minutes. To serve, place salmon and vegetables on serving plates and spoon over curry sauce. Served with steamed jasmine rice.

vegetable oil, cutlets salmon, green curry, coconut milk, snow peas, cauliflower

Taken from www.yummly.com/recipe/Thai-Salmon-1676304 (may not work)