Seared Salmon with Thai Coconut Curry and Bok Choy

1.5 lbs Norwegian Salmon

2 tsp. peanut oil 

1 onion

4 baby bok choy, sliced

1 red pepper

1 inch ginger, grated

1 tbsp. garlic, minced

1/2 stalk lemongrass, grated

4 karrif lime leaves

2 tbsp Thai red curry paste

2 cans unsweetened coconut milk

4 tbsp. brown sugar

Juice from 1 lime

1 tbsp. grated lime rind

1 tablespoons fish sauce (nam pla*) or 1 tbsp. kosher salt

Cilantro leaves for garnish

Steamed Jasmine Rice

Sriracha Chili Sauce to add spice

Season salmon with salt and pepper.  Heat 2 teaspoons vegetable oil in heavy large skillet over high heat. Add the salmon and sear both sides until golden brown, about 3 minutes per side. Remove salmon from pan and set aside.  Add the bok choy, onion, pepper and garlic, ginger, and lemongrass and sauté for 3 minutes.  Then add the curry paste and stir 30 seconds. Add kaffir lime leaves, coconut milk and brown sugar. Boil until mixture is slightly thickened and reduced, about 3 minutes. Stir in 2 1/2 tablespoons lime juice, lime rind and 1 tablespoon fish sauce. Add the salmon and cook for an additional 7 minutes to finish cooking.  Salmon will be flaky when it is cooked through. Place salmon on a bed of jasmine rice and cover with the Thai Coconut Curry Broth.  Garnish with cilantro.  Add sriracha if you desire added heat!!


Seared with Asian Spring Rolls from my last post!!!