by Aimee Keenan-Greene

Ingredients

4 fresh salmon fillets

juice from one lime

2 tbsp peanut oil

1 clove minced garlic

2 large sweet onions chopped (large)

3 large celery stalks julienned

1 tomato sliced

1 mushroom sliced

1/2 cup tomato puree

1 can lite coconut milk

2 bay leaves

1 chicken bouillon cube

fresh shredded coconut optional garnish

Directions

Lay the salmon on a lightly greased or foil lined baking sheet. Squeeze the lime over each piece.

Bake at 350 for 25 minutes.

In a skillet, add the peanut oil, garlic, onions and celery and cook for 5-10 minutes stirring occasionally.

Add the milk and bring to a low boil stirring constantly. 

Add the puree and bay leaves, stir. 

Add the chicken bouillon cube and reduce heat to simmer, stirring occasionally.

Remove salmon from oven when cooked. 

Plate fish, arrange cooked veggies, top with a fresh slice of tomato and mushroom, drizzle sauce.

This could be served with rice or noodles if desired.

Photo credit: Aimee Keenan-Greene