RECIPE : Seared Salmon with Edamame, Sweet Potatoes & Thai Curry over Basmati Rice

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ST. LOUIS – Executive Chef Russell Cunningham joined Kim Hudson in the FOX 2 kitchen to cook up some seared salmon with edamame, sweet potatoes & thai curry over basmati rice.

Serves 4.

1 Cup Basmati Rice
2 Cups Broth (Chicken or Vegetable)

4 Oz Salmon Four Portions
2 Tsp Olive Oil
3 Cups Edamame Shelled
12 Oz Sweet Potatoes Cubed
1 Tbsp Thai Curry Paste
1 Lime Freshly Squeezed
2 Tbsp Orange Juice
2 Tsp Olive Oil
2 Tbsp Cilantro Chopped


Bring rice and broth to a boil; cover and simmer for 20 minutes, or until liquid has evaporated. Hold for service.
Sear salmon in olive oil in a hot pan, turn fish over and finish cooking.
Thoroughly mix curry paste and lime juice together.
Heat olive oil in saute pan.
When hot, add edamame and sweet potatoes, saute until potatoes are nearly al dente.
Add lime juice and curry paste mix.
Season with salt and pepper.
Add orange juice and chopped cilantro.
Serve over basmati rice.

Calories: 655
Total Fat: 19g
Saturated Fat: 32g
Sodium: 240mg
Potassium: 930mg
Total Carbohydrate: 74g
Dietary Fiber: 9g

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