Salmon And Asparagus With Coconut Sauce - cooking recipe

Ingredients

8 ounces light coconut milk (canned)
4 scallions (sliced, white part separated from green)
2 teaspoons garlic (minced)
2 teaspoons ginger (minced)
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) salmon fillets
1 lb asparagus (woody ends snapped off,spears cut in thirds)
1 cup carrot (sliced thin)

Preparation

Put coconut milk,white part of scallions, garlic,ginger, salt and pepper in a large skillet, Stir over medium heat until well blended, just a few minutes.
Cook asparagus and carrot spears in microwave on high for about 2-3 minutes.
Place pieces of salmon in a single layer on top of coconut milk mixture and scatter cooked asparagus pieces and carrots over and around salmon.
Bring to a gentle simmer, cover and cook 10-15 minutes or until salmon is cooked through and asparagus is crisp tender.
Using a broad spatula, transfer salmon to individual serving plates, spoon on sauce and vegetables, sprinkle with green part of scallions.
Serve immediately with lime wedges to squeeze on fish.