Thai Coconut-Curried Salmon with Greens

2 teaspoons olive oil
1 cup thinly sliced onion
1 tablespoon curry powder + 1 tsp. cumin
1 cup coconut milk
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon minced fresh ginger
1 tablespoon fish sauce
1 tablespoon minced fresh garlic
1/2 teaspoon chile paste with garlic
1 8 ounce bottle of clam juice
1 pound salmon fillets, skinned and cut into 3/4 inch cubes
6 cups trimmed watercress or parsley


COURSE: Seafood



  1. Heat oil in a large skillet over medium-high heat. Add the onion and curry powder saute 4 minutes. Add coconut milk and the next 7 ingredients (through clam juice).
  2. Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress or parsley evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.
  3. Serve in large flat bowls, either over the rice or serve the rice separately.