Curry Salmon and Roasted Beets
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 4:30pm

Ingredients




Salmon

2 cloves garlic, minced
1 teaspoon sesame oil
1/2 cup low fat coconut milk
3/4 cup water plus 1 tablespoon
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 fresh mint leaves, minced
1 teaspoon srichacha
2 teaspoons cornstarch
4 ounces salmon fillets
Olive oil

Kosher salt

Beets

3 large beets, peeled and sliced
Beetroot leaves, stems removed

Cumin

Chili powder

Olive oil

Kosher salt

Preparation

1 Salmon 2 In a sauce pan 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. 3 About 5 minutes into the sauce’s heating, swirl a small bit olive oil in a pan and once hot, add salmon fillets.  Sprinkle side up with a little salt.  Cook about 2 minutes per side. 4 Mix remaining tablespoon of water with cornstarch and mint.  Add to sauce and stir into curry mixture.   Allow 2-3 minutes to thicken over heat.  Serve over salmon fillets. 5 Beets 6 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. 7 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.