Salmon in Coconut Milk Recipe (serves 6)

Servings: 1 protein, 1 oil, 1 cat. 1 veg

228 calories, 4g carbohydrates, 23g protein, 13g fat per serving

• 14 oz unsweetened coconut milk (boxed, not canned) > 2 large tomatoes, chopped
• 2 tsp arrowroot OR cornstarch > 1 handful baby spinach leaves
• 1 ½ tsp curry powder > ¼ cup chopped fresh basil
• 1 ½ lb salmon fillets > Sea salt to taste
• Freshly ground black pepper to taste

Preheat over to 350 degrees. Mix coconut milk, arrowroot/cornstarch, and curry in a 2 or 3qt ovenproof dish. Add salmon and back covered for about 20 minutes. Uncover and add spinach leaves, stirring. Cook for 15-20 minutes more. Add salt and pepper to taste. Serve immediately with some of the sauce on top of each fillet and top with chopped tomatoes and some basil.

TIPS:

• Remaining sauce may be used to top veggies (cauliflower, broccoli, green beans, etc.)