Total Steps
5
Ingredients
23
Tools Needed
7
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http://ledameredith.net/wordpress/?p=610Ingredients
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 cup low fat coconut milk
- 3/4 cup water
- 1 tablespoon water
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon ground cumin
- 6 leaves fresh mint, minced
- 1 teaspoon sriracha
- 2 teaspoon cornstarch
- 4 ounce salmon fillets
- olive oil
- kosher salt
- 3 large beets, peeled and sliced
- beetroot leaves, stems removed
- ground cumin
- chili powder
Instructions
Step 1
In a saucepan on the stove, mix the coconut milk with garlic, sesame oil, ½ cup water, fish sauce, sugar, curry powder, cardamom, ginger, basil, cilantro, cumin, and sriracha. Set on medium-low heat and allow to cook, stirring occasionally.
Step 2
About 5 minutes into the sauce's heating, swirl a small bit of olive oil in a pan and once hot, add salmon fillets. Sprinkle the side facing up with a little salt. Cook about 2 minutes per side.
Step 3
Mix the remaining tablespoon of water with cornstarch and mint. Add to the sauce and stir into the curry mixture. Allow 2-3 minutes to thicken over heat. Serve over salmon fillets.
Step 4
In a large bowl, use your hands to toss beet slices and leaves with a swirl of olive oil. Sprinkle liberally with ground cumin, chili powder, and salt.
Step 5
Lay beets on baking sheets covered with aluminum foil. Bake in a preheated oven at 400 degrees for 20-25 minutes or until beets soften.