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Collection: Seafood
Recipe By: N Y Times Cooking
Salmon With Coconut Milk And Corn
Ingredients
- Yield:
- 6 to 8 servings
- 1(2-pound) salmon fillet (skin on or off)
- 2tablespoons plus 1 teaspoon olive oil
- Coarse kosher salt (such as Morton) and black pepper
- 1cup unsweetened coconut cream or coconut milk
- 2tablespoons dark brown sugar
- 1tablespoon sherry vinegar
- 1teaspoon Dijon mustard
- 1lemon
- 1cup chopped fresh dill
- 8ounces green beans, trimmed and halved crosswise
- 1cup fresh corn kernels (from 1 to 2 ears corn)
- 1pint cherry tomatoes, lightly crushed open or sliced into halves
Directions
Directions aren't available for this recipe.
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