THAI WITH SALMON AND WATERCRESS ENJOY DAN:

THAI SALMON CURRY WITH MUSHROOMS WITH WATERCRESS by CHEF DAN:

Serves 4

INGREDIENTS;

1 (1 pound) salmon fillet, skinned and cut into 1/4-inch cubes

1 tablespoon grape-seed oil
2 cups fresh portabella mushroms, sliced

1 tablespoon red curry paste

1 onion, thinly sliced

2 garlic cloves, minced

1 thumb size fresh ginger, minced

2 teaspoon cumin

2 teaspoon curry powder

1 (19 Oz) can MAY PLOY coconut milk

2 tablespoon brown sugar

1 tablespoon lime juice

1 tablespoon fish sauce

1 (8 Oz) bottle of clam juice

2 bunches of watercress or arugula

DIRECTIONS:

1.   Heat oil in a skillet over medium-high heat.

2.   When sizzling add curry paste and cook for 45 seconds.

3.   Add onion, garlic, and ginger, cumin, and curry powder, sauté for 4 minutes.

4.   Add coconut milk, and next 4 ingredients, except watercress.

5.   Bring to a boil; reduce heat and simmer 3-4 minutes.

6.   Add salmon, cover and cook 4 minutes.

7.   Arrange watercress or arugula evenly over the fish.

8.   Cover and cook 4 minutes or until fish flakes easily with a fork.

ENJOY DAN:                                         BON-APPETITE!!