Thai-Spiced Salmon and Coconut Noodles

This yumminess calls for Udon noodles. If you can't find any, sub in your choice of soba (buckwheat) noodles, linguine, or whole-wheat pasta.
(serves 4)

12 oz. udon noodles
8 oz. green beans, cut into 2" pieces
1 T. canola or coconut oil
3 T. scallions, thinly sliced
1 1" piece of ginger, peeled and cut into matchsticks
1 small* jalapeno, seeded and thinly sliced (wear gloves*)
3/4 t. ground coriander
1/4 t. ground turmeric
1 15 oz. can light coconut milk
1 t. fresh lime zest
1/4 cup water
1&1/4 lb. wild caught* salmon, cut into 4 pieces
3 T. fresh lime juice, from 2 limes
1 t. reduced-sodium soy sauce or Ponzu Citrus Sauce*
1 cup fresh cilantro leaves

Bring a large pot of water to a boil and cook noodles according to package directions, adding green beans for the last 3 min. of cooking. Drain and rinse. Meanwhile, heat a med. deep skillet over med. heat. Add oil, scallions, ginger, and half of the jalapeno and cook, stirring, for 1 min. Add coriander and turmeric and cook, stirring, 30 sec. Add coconut milk, lime zest, and water and bring to a gentle simmer. Add salmon and gently simmer, covered, until salmon is opaque throughout, 5-7 min. Remove from the heat and add lime juice, soy sauce, and half the cilantro. Divide noodles, green beans, and salmon among bowls and spoon coconut broth over the top. Sprinkle with remaining scallion greens, jalapeno, and cilantro.

"Simple gestures can bring powerful comfort."

Love,

MM