Our seafood CSA keeps us supplied with a near-endless stream of salmon, and sweet potatoes are ubiquitous this time of year. So, how nice to whip out this easy weekday recipe from Mark Bittman’s book Kitchen Express.
Thinly slice up an onion and a clove of garlic, and, in a larger saucepan, saute them in some olive oil until the onion is soft. Add a couple pinches of curry and stir.
Dice two sweet potatoes and add them to the saucepan, along with a can of light coconut milk, the juice of half a lime, a splash of fish sauce, and diced ginger. Bring to a boil, and simmer until the sweet potatoes are soft – about eight minutes.
Cube two salmon fillets, add them to the pan, and simmer until the fish is cooked.
Top with chopped cilantro and the juice of the other half of the lime. Serve over brown rice. For a super healthy dinner, add wilted spinach on top of the brown rice.