Roast Salmon With Thai Red Curry And Bok Choy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.