Salmon Curry with Mustard Greens

Creamy coconut milk balances the tang of mustard greens in this Southeast Asian-style curry. Serve over jasmine or basmati rice.

12 oz. mustard greens, stems removed
2 teaspoons vegetable oil
2 medium shallots, finely chopped (1/3 cup)
2 jalapeño chiles, seeded, minced
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 (14-oz.) can reduced-fat coconut milk
2 tablespoons lime juice
2 tablespoons fish sauce or reduced-sodium soy sauce
2 teaspoons packed light brown sugar
1/2 teaspoon hot pepper sauce
1 lb. salmon fillet, skin removed, cut into 3/4-inch pieces
2 tomatoes, diced (2 cups)
1 lime, cut into 4 wedges

1. Place mustard greens in large pot of lightly salted boiling water. Cook 6 to 8 minutes or until tender. Drain; rinse with cold running water. Squeeze out excess moisture. Coarsely chop.

2. In Dutch oven or deep sauté pan, heat oil over medium heat until hot. Add shallots, jalapeños, garlic and ginger; cook and stir 1 minute or until fragrant. Add coconut milk, lime juice, fish sauce, brown sugar and hot sauce; bring to a simmer. Add salmon and tomatoes; return to a simmer. Reduce heat to low; cover and simmer 3 minutes. Stir in mustard greens; simmer, covered, an additional 2 to 3 minutes or until salmon just begins to flake. Serve garnished with lime wedges.

6 (1-cup) servings

PER SERVING: 190 calories, 9 g total fat (3 g saturated fat), 17 g protein, 14 g carbohydrate, 40 mg cholesterol, 280 mg sodium, 3 g fiber

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