Preparation time: 5 minutes

Baking time: 10 minutes

• Coconut-Curry Salmon with Edamame

In this easy Asian-themed recipe, salmon and vegetables quickly simmer in a coconut milk sauce. The dish begs for your innovation. Instead of tomatoes, you might use slender strips of red bell pepper. Instead of edamame, maybe snow peas or green peas. I prefer brown rice, but jasmine or basmati also work nicely. This recipe comes together very quickly if you start with cooked rice.

Makes 2 servings

• ½ (15-ounce) can low-fat coconut milk (¾ cup)
• 1 tablespoon packed brown sugar
• Juice of 1 lime (about 2 teaspoons)
• 2 teaspoons red curry paste, or 3 teaspoons for a spicier dish
• 2 (5-ounce) salmon fillets or steaks, skinned if desired
• ¼ teaspoon salt
• ⅛ teaspoon (dash) freshly ground black pepper
• ½ cup frozen shelled edamame, thawed
• 6 grape or cherry tomatoes, halved
• 2 tablespoons chopped fresh cilantro, divided
• 1½ cups hot cooked rice (brown, or jasmine or basmati)

1. In an 8-inch saucepan with 2-inch sides (or just big enough to hold the salmon in a single layer), stir together the coconut milk, sugar, lime juice, and curry paste until smooth. Sprinkle the salmon with the salt and pepper and gently lay it in the sauce. Scatter the edamame, tomatoes, and 1 tablespoon of the cilantro in the sauce around the salmon.

2. Place the saucepan over medium heat and bring to a gentle simmer. Reduce the heat to medium-low, cover, and simmer until the salmon flakes easily and is cooked through, 8 to 10 minutes (depending on the thickness of the salmon).

3. Divide the rice between two large soup bowls. Top with the salmon and vegetables and pour the sauce on top. Serve, garnished with the remaining 1 tablespoon cilantro.

LEFTOVER COCONUT MILK Use the remaining half-can of coconut milk in a smoothie or as the base for Vanilla Pudding (see recipe) or Chocolate Pudding (see recipe).

Per serving: 655 calories; 49g protein; 24g total fat; 8g fiber; 60g carbohydrates; 75mg cholesterol; 527mg sodium