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.
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.
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.
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.
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.