1 lb small zucchini (about 2 or 3)
1/2 tsp salt
1/2 lb wild salmon fillets, cut into 1-inch pieces
1/2 cup Sunsweet® Amaz!n Prunes, chopped
1 can (14 oz) coconut milk
2 1/2 cups vegetable broth
1 Tbsp all-purpose flour
4 tsp curry powder
2 cloves garlic, minced
1 large onion, chopped
2 Tbsp butter
2 Tbsp lime juice
Quarter zucchini lengthwise, then cut into 1/2-inch thick pieces. Set aside.
Melt butter in large saucepan set over medium heat; cook onion for about 5 minutes until softened. Add zucchini and garlic; cook for 5 minutes. Stir in curry powder and flour; cook for 1 minute.
Add broth and coconut milk; bring to boil. Add prunes and reduce heat; simmer for 5 minutes.
Add salmon to saucepand; cover and simmer for about 5 minutes or until salmon is cooked through and liquid has slightly thickened. Sprinkle with salt and drizzle with lime juice.