Thai-Spiced Salmon and Coconut Noodles

INGREDIENTS

12 oz. Udon Noodles

8 oz. green beans, cut into 2-inch-pieces

1 tbsp. canola or coconut oil

3 scallions, thinly sliced

1 1-inch piece ginger, peeled and cut into matchsticks

1 jalapeño, seeded and thinly sliced

3/4 tsp. ground coriander

1/4 tsp. ground tumeric

1 15-ounce can light coconut milk

1 tsp. fresh lime zest

1 1/4 lb. skinless salmon, cut into 4 pieces

3 tbsp. lime juice (from 2 limes)

1 tsp. reduced-sodium soy sauce

1 c. fresh cilantro leaves

 DIRECTIONS

1. Bring a large pot of water to a boil and cook noodles according to package directions, adding green beans for the last 3 minutes of cooking. Drain and rinse.
2. Meanwhile, heat a medium deep skillet over medium heat. Add oil, white and light green parts of the scallions, ginger, and half of the jalapeño and cook, stirring, for 1 minute.
3. Add coriander and turmeric and cook, stirring, 30 seconds. Add coconut milk, lime zest, and 1⁄4 cup water and bring to a gentle simmer. Add salmon and gently simmer, covered, until salmon is opaque throughout, 5 to 7 minutes.
4. Remove from the heat and add lime juice, soy sauce, and half of the cilantro.
5. Divide noodles, green beans, and salmon among bowls and spoon coconut broth over the top. Sprinkle with remaining scallion greens, jalapeño, and cilantro.