Coconut-Curry Salmon Stir-Fry

Here is a Heart-Smart meal that is ready in minutes!! The salmon in this zesty dish gives you a boost of omega-3's which reduce inflammation and strengthens your blood vessels. You can swap out the sugar snap peas or bell peppers for other stir-fry favs., like green beans or broccoli, and cut back the heat by adding less curry paste and jalapenos. The power is yours - just follow your heart!!
(serves 4)

2 t. coconut or canola oil
2 garlic cloves, finely chopped
2 t. fresh ginger, peeled and minced
1*-2 small jalapenos, seeded and finely chopped (wear gloves*)
1/4 cup green curry paste
3/4 lb. skinless wild caught salmon fillet, cut into 3/4" cubes
2 red bell peppers, sliced
2 yellow bell peppers, sliced
3 cups trimmed sugar snap peas
1/2 cup light coconut milk
1/2 cup low-sodium* chicken broth
1 t. kosher* salt
1/3 cup cilantro, chopped
1/3 cup scallions, chopped
2 T. freshly squeezed* lime juice
1/4 cup coconut chips

Heat the oil in a large skillet or wok* over med. heat. Add the garlic, ginger, and jalapenos, and stir-fry until fragrant, 2-3 min. Add the green curry paste, salmon, peppers, and peas, stirring frequently, until salmon browns, about 5 min. Stir in the coconut milk, broth, and salt and bring to a boil. Simmer until salmon is cooked through, about 5 min. Stir in the cilantro scallions, and lime juice. Sprinkle with coconut chips just before serving.

"The one who died as our substitute now lives as our advocate."

Love,

Machete Milletti