Red Curry Salmon With Bok Choy And Pineapple Slaw

Name: Red Curry Salmon With Bok Choy And Pineapple Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Indian, Asian
Ingredients: 946 milliliters lb baby bok choy, thinly sliced; 4 Tbsps canola oil; 237 milliliters fresh cilantro leaves; 30 servings kosher salt and black pepper; 1 teaspoon light brown sugar; 1 mediums pineapple, cut into bite-size pieces; 567 grams skinless salmon fillet, cut into 4 pieces; 1 Tbsp Thai red curry paste

Red Curry Salmon With Bok Choy And Pineapple Slaw

The recipe Red Curry Salmon With Bok Choy And Pineapple Slaw could satisfy your Indian craving in around 45 minutes. One serving contains 54 calories, 4g of protein, and 3g of fat. This recipe serves 30. If you have baby bok choy, canolan oil, cilantro leaves, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Instructions

In a medium bowl, toss the bok choy and pineapple with the cilantro, 3 tablespoons of the oil, teaspoon salt, and teaspoon pepper.

Ingredients you will need

Pineapple

Bok Choy

Cilantro

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Let sit for 15 minutes before serving.Meanwhile, heat broiler. In a small bowl, mix together the curry paste, sugar, the remaining tablespoon of oil, teaspoon salt, and teaspoon pepper.

Ingredients you will need

Curry Paste

Pepper

Sugar

Salt

Cooking Oil

Equipment you will use

Broiler

Bowl

Place the salmon on a foil-lined broilerproof baking sheet and, dividing evenly, brush with the curry paste mixture. Broil until the salmon is opaque throughout, 5 to 7 minutes.

Ingredients you will need

Curry Paste

Salmon

Equipment you will use

Baking Sheet

Aluminum Foil

Serve with the slaw.

Equipment

Ingredients

Servings:

946milliliters

lb baby bok choy, thinly sliced 4Tbsps

canola oil 237milliliters

fresh cilantro leaves 30servings

kosher salt and black pepper 1teaspoon

light brown sugar 1mediums

pineapple, cut into bite-size pieces 567grams

skinless salmon fillet, cut into 4 pieces 1Tbsp

Thai red curry paste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.