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FareShare Gazette -- October 2005 Recipes

This FareShare Gazette -- October 2005 Recipes recipe uses Olive Oil Plus More, Unsalted Butter, Cream Of Coconut, Unsweetened Coconut Milk, and Black Beans Rinsed And Drained. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 1 1/2 tbsp
• 1/3 cup
• 13 1/2 oz
• 1 can
• 1 clove
• 2 tbsp
• 2 tbsp
• 1/4 tsp
• 1/4 tsp
• 1/8 tsp
• 8 oz

Method (preview)

1. 1

   Lightly salt and pepper salmon fillets.

2. 2

   In a large skillet, heat 11/2 tablespoons olive oil and butter over medium-high heat.

3. 3

   Place fillets, skin side up, in skillet and cook about 2 minutes.

4. 4

   Turn and cook another 2 minutes.

5. 5

   Place in a baking dish and finish cooking in oven while you make sauce.

6. 6

   If needed, add a tad more olive oil to skillet. Reduce heat to medium.

7. 7

   Add shallots and cook, stirring, until shallots are soft and turning brown (caramelizing).

8. 8

   Add remaining ingredients and whisk well to make sure curry paste is fully integrated.

9. 9

   Bring to a simmer and cook, stirring occasionally, 12 to 15 minutes or until sauce thickens and is the consistency of very lightly whipped cream.

10. 10

    Watch as it begins to thicken and stir often to prevent it from sticking.

11. 11

    To serve, place a salmon fillet on each of 4 warmed plates. Divide sauce over salmon.

12. 12

    Mix all ingredients except cream cheese, eggs and green onion. Cover and refrigerate at least 2 hours.

13. 13

    Spread cream cheese on serving plate.

14. 14

    Spoon bean mixture evenly over cream cheese.

15. 15

    Arrange eggs on bean mixture in ring around edge of plate; sprinkle with green onion.