Caribbean Salmon <\/p>\n
MIKE GARTEN <\/p>\n
August 04, 2017 - 7:30 AM <\/p>\n
Caribbean Salmon <\/p>\n
Serves 4. <\/p>\n
Note: From \"Skillet Suppers,\" by the editors of Good Housekeeping. <\/p>\n
1 14-oz. can coconut milk, shaken <\/p>\n
2 garlic cloves, crushed with press <\/p>\n
1\/4 tsp. freshly ground black pepper <\/p>\n
1 lb. salmon fillet, skin removed and cut into 1\/4-inch cubes <\/p>\n
1\/2 tsp. salt <\/p>\n
3 c. cooked basmati or jasmine rice <\/p>\n
1 medium mango, peeled and finely chopped <\/p>\n
3 c. baby arugula <\/p>\n
1\/4 c. loosely packed fresh dill, chopped <\/p>\n
Directions <\/p>\n
In a 10-inch skillet, combine coconut milk, garlic and pepper and bring to a simmer over medium heat. <\/p>\n
Sprinkle salmon with salt. Add salmon to skillet. Cook, stirring, for 5 minutes or until just salmon is just opaque throughout. Remove from salmon from heat. <\/p>\n
Using a slotted spoon, remove salmon from coconut milk and transfer to a large bowl. Add rice, mango, arugula and dill. Carefully toss, and serve. <\/p>\n
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Read more here:<\/p>\n
Sunday Supper: Caribbean Salmon - Minneapolis Star Tribune<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Caribbean Salmon MIKE GARTEN August 04, 2017 - 7:30 AM Caribbean Salmon Serves 4. Note: From \"Skillet Suppers,\" by the editors of Good Housekeeping. Continue reading