Roast Salmon with Thai Red Curry and Bok Choy

Name: Roast Salmon with Thai Red Curry and Bok Choy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 8 whole baby bok choy; 1 Tbsp brown sugar; 2 Tbsps fish sauce (nam pla*); 59 milliliters finely chopped fresh lemongrass or 1 tablespoon grated lemon peel; 3 Tbsps fresh lime juice; 680 grams salmon fillets; 1 teaspoons Thai red curry paste; 383 grams unsweetened coconut milk; 2 teaspoons vegetable oil

Roast Salmon with Thai Red Curry and Bok Choy is a gluten free, dairy free, fodmap friendly, and pescatarian main course. One serving contains 530 calories, 39g of protein, and 36g of fat. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. A mixture of baby bok choy, brown sugar, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes.

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Bok Choy

Water

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Pot

Drain. Set aside.

Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat.

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Vegetable Oil

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Frying Pan

Add curry paste and stir 30 seconds.

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Curry Paste

Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.

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Coconut Milk

Brown Sugar

Curry Sauce

Fish Sauce

Lemon Grass

Lime Juice

Preheat oven to 400°F.

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Oven

Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat.

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Cooking Oil

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Frying Pan

Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side.

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Salt And Pepper

Salmon

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Frying Pan

Transfer skillet to oven.

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Frying Pan

Oven

Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat.

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Vegetable Oil

Salmon

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Oven

Frying Pan

Add bok choy and sauté until beginning to brown in spots, about 4 minutes.

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Bok Choy

Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.

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Curry Sauce

Fish Sauce

Bok Choy

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Ladle

Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

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Salmon Fillets

Curry Sauce

Bok Choy

Equipment

Ingredients

Servings:

whole baby bok choy 1Tbsp

brown sugar 2Tbsps

fish sauce (nam pla*)59milliliters

finely chopped fresh lemongrass or 1 tablespoon grated lemon peel 3Tbsps

fresh lime juice 680grams

salmon fillets 1teaspoons

Thai red curry paste 383grams

unsweetened coconut milk 2teaspoons

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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 Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.