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Ingredients

• 1 can (14 oz) lite coconut milk (not cream of coconut)
• 4 scallions, sliced, white part separated from green
• 2 tsp minced garlic
• 2 tsp fresh ginger
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 lb piece salmon fillet, preferably center-cut, skin removed, cut in 4 pieces
• 1 lb asparagus, woody ends snapped off , spears cut in thirds
• 1 cup preshredded carrots (from a bag)
• 8 1/2-in.-thick slices Italian bread, toasted

Description

Salmon & Vegetables With Coconut Sauce - The Huffington Post

Kitchen Daily