Roast Salmon With Thai Red Curry And Bok Choy

By á-174942

Ingredients

• 8 whole baby bok choy
• 2 teaspoons vegetable oil plus
• 2 tablespoons vegetable oil
• 1/2 teaspoon Thai red curry paste see * Note 1
• 1 can unsweetened coconut milk - (abt 14 oz) see * Note 2
• 1/4 cup finely-chopped fresh lemongrass (or 1 tbspn grated lemon peel)
• 1 tablespoon brown sugar
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons fish sauce (nam pla) see * Note 1
• 4 salmon fillets - (6 oz ea)

Details

Servings 4

Preparation

Step 1

* Note 1: Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.

* Note 2: Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

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

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. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.

Preheat oven to 400 degrees. 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. Transfer skillet to 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. 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. Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

This recipe yields 4 servings.