One Pot Salmon Coconut Curry Pasta

I love to share recipes with friends especially when I know it is a guaranteed winner and easy to prepare.  Recently I shared the never fail, packed with flavour, oh so easy to prepare meal One Pot Salmon Coconut Curry Pasta (credit and thanks to The Culinary Tribune) with my dear friend and colleague, Marlene.  I hadn't heard back from her and forgot about it until I saw her post on Facebook.  

Picture by Marlene Caicco with permission.

Apparently it was a huge hit in the Caicco home!  According to Marlene she doubled the recipe but it was quickly devoured.  The picture above is what she posted on Facebook.  This is prior to cooking it.  Apparently she was asked by many for the recipe.  It was just the nudge I needed to get it up here for even more people to enjoy.  Here's the recipe...

One Pot Salmon Coconut Curry Pasta

12 ounces linguine
3 cups water
1 can coconut milk
2 vegetable stock cubes
2 cloves garlic, thinly sliced
1 Onion sliced
8 mini orange and red peppers sliced
15 grape tomatoes cut in half
0.8 pound salmon *See below for special note
2~3 tablespoons Indian curry paste
1 tablespoon canola oil
1 bay leaf
a bunch of parsley
a bunch of cilantro
1 tablespoon sugar
salt
pepper

Place all ingredients in a pot. Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 17 minutes, stirring a few times. Cook until pasta is al dente. Season with salt and pepper.

NOTE:  I've made this dish with the salmon as per the original recipe and it's good, but my preference is to cook the salmon separately and add the cooked salmon at the end.  This way the salmon doesn't overpower the flavours.  (Hint: use your microwave for perfectly cooked and moist salmon, simply add salmon to a microwavable glass baking dish, add water until it reaches about 1/4 of the way up the pan, if you are cooking a piece of salmon that fills an 8 by 8 in pan, it will take between 5 and 7 minutes to cook on high).