Salmon with Coconut-Tomato Sauce

Serves 4

2 teaspoons canola oil
1 small onion, finely chopped
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/2 cup drained canned petite diced tomatoes
1/2 cup light coconut milk
pinch cayenne pepper
12 cherry tomatoes, halved
1 pound skinless salmon fillets, cut into 1-inch pieces
1/2 teaspoon salt
2 teaspoons lime juice
3 tablespoons chopped fresh cilantro

1. Heat oil in large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add diced tomatoes, coconut milk, and cayenne; bring to a simmer and cook, covered, 5 minutes.

2. Add cherry tomatoes to skillet and simmer just until tomatoes begin to soften, 1-2 minutes. Sprinkle salmon with salt. Add salmon and lime juice to skillet and cook, stirring gently, until salmon is just opaque in center, 3-4 minutes. Stir in cilantro.

Served over rice.

Results: This was just one for Chris and I, although Henry did ask for pieces of salmon "as long as there are no tomatoes or green stuff on them" and really liked it. I thought this was a delicious dish...very simple preparation (one pot cooking! Yay!) and the tastes all complimented each other. A definite keeper!

This recipe came from the Fresh, Fabulous, Fast cookbook by Weight Watchers