THAI COCONUT-CURRIED SALMON WITH GREENS 2 teaspoons vegetable oil 1 cup thinly sliced onion 2 teaspoons curry powder 1 cup light coconut milk 2 tablespoons sugar 1 tablespoon lime juice 1 tablespoon bottled minced ginger 1 tablespoon fish sauce 2 teaspoons bottled minced garlic 1/2 teaspoon chile paste with garlic 1 (8-ounce) bottle clam juice 1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes 6 cups trimmed watercress (about 2 bunches)

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.

4 servings.

1 Serving - 1 cup: Calories: 271 (Cal. from fat: 43%), Fat: 12.8g (Saturated: 4.2g), Cholesterol: 64mg, Sodium: 571mg, Carbohydrate: 13.9g, Protein: 24.8g.

[Cooking Light, March 2001]