Roast Salmon With Thai Red Curry and Bok Choy |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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We have a lot of Thai restaurants here in the Pacific NW and when you team Thai ingredients with fresh salmon, you get the best of both worlds. This recipe is from the RSVP section of Bon Appetit. Ingredients:
8 whole baby bok choy |
2 teaspoons vegetable oil |
2 tablespoons vegetable oil |
1/2 teaspoon thai red curry paste |
14 ounces unsweetened coconut milk |
1/4 cup lemongrass, finely chopped or 1 tablespoon lemon peel, grated |
1 tablespoon brown sugar |
2 1/2 tablespoons fresh lime juice |
2 tablespoons fish sauce (nam pla) |
24 ounces salmon fillets |
Directions:
1. Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside.
2. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes.
3. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
4. Preheat oven to 400°F.
5. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side.
6. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes.
7. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
8. Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.
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