Let’s face it: You’re busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.
Salt and pepper a 1 1/2-pound salmon filet.
Heat skillet to medium-high heat and add a little canola oil.
Place salmon in skillet flesh side down and cook for about 3 or 4 minutes until nicely browned. Remove from skillet.
Reduce heat to medium-low. Add 1 tablespoon finely minced lemongrass (from the white part of the stalk) and 1 tablespoon chopped scallions and stir around for one minute. Then add 2/3 of a (14-ounce) can of light coconut milk a generous squeeze of lime, and 1 to 1 1/2 teaspoons Thai red curry paste (to taste). Whisk together and let simmer for five minutes.
Add salmon back in, skin-side down, nestle into the sauce.
Simmer (uncovered) for 10 minutes, then add a handful of each of the following: chopped green beans, chopped yellow peppers, chopped shiitake mushrooms.
Simmer another 7 to 8 minutes. Stir in 1/4 cup chopped cilantro, 1/4 cup chopped basil. Cook another 5 minutes.
Serve with jasmine rice, more cilantro, scallions, and a squeeze of lime.