Salmon and Bok Choy Green Coconut Curry
Ha! It’s a snow day here in Washington, DC–well actually our second if you count Sunday when the snow consistently fell all day long, leaving us with close to a foot of pure bliss. And well, because I embrace a good snow (a.k.a. pajama day) as much as my children, I completely forgot about my blog post. Sorry!
This epicurious recipe for Salmon and Bok Choy Green Coconut Curry may not be the perfect snow day meal (because you’ll likely need to run to the store) but it is the perfect January dinner. It is healthy, yet flavorful; light, yet deeply satisfying. It caught my eye on Instagram and I made it the very next day. The recipe was easy (with very few ingredients), pretty much make ahead (I assembled the curry, sliced and washed the bok choy, prepped the toppings and started my rice cooker in the afternoon), and my whole family enjoyed it (full disclosure, I poured the sauce over cooked chicken for my boys–super easy substitution if you’re not a salmon lover).
The recipe calls for full-fat coconut milk which I would have used, had I had it. Instead, I used the low-fat version which turned out just fine, especially if you are one of the many who are pulling in the reigns this January. And finally, because this meal was served “staggered” in between multiple basketball and hockey practices, I forgot to garnish some plates with the toppings and still got no complaints. Bottomline, this dish is forgiving so give it a try. Enjoy!
NOTE: Green curry paste is not spicy so you are able to satisfy more sensitive palates with the dish, as is, or amp it up with the sliced Serrano pepper and even some sriracha for those who like it hot.
Salmon and Bok Choy Green Coconut Curry
Note: The salmon is hidden under all those yummy greens.
Ingredients
- 4 (6–8-oz.) skinless salmon fillets
- 2 tsp kosher salt, divided
- 1 (14-oz.) can full-fat coconut milk
- 1/4 c green curry paste (a whole small jar)
- 2 tsp finely grated peeled ginger
- 1 garlic clove, minced
- 1 head of bok choy (about 1 1/2 lb.)
- 2 Tbsp fresh lime juice
- 4 scallions, thinly sliced
- 1/2 c cilantro leaves with tender stems
- 1/4 c roasted salted cashews (optional)
- 1 serrano chile, thinly sliced (optional)
- Steamed rice (for serving; optional)
Instructions
- Season salmon on all sides with 1 tsp salt. Let sit until ready to use.
- Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5–6 minutes.
- Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add bok choy to coconut milk mixture and stir to coat.*
- Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6–8 minutes.
- Remove from heat and pour lime juice over salmon.
- Scatter scallions, cilantro, cashews (if using), and chile (if using) over salmon and bok choy.
- Serve over rice (if using).
Notes
*I covered the pan to allow the bok choy to soften a bit before adding the salmon.
Follow
January 14, 2019 @ 11:23 pm
Yum I can’t wait to make this! I made your Sweet Pea dip last night, it was a huge hit- oh and your Glory Bowl tonight! Keep the recipes coming 😉