ROAST SALMON WITH THAI RED CURRY AND BOK CHOY
We have a lot of Thai restaurants here in the Pacific NW and when you team Thai ingredients with fresh salmon, you get the best of both worlds. This recipe is from the RSVP section of Bon Appetit.
Provided by lazyme
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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°F.
- 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.
Nutrition Facts : Calories 522.9, Fat 37.8, SaturatedFat 21.3, Cholesterol 77.4, Sodium 899.1, Carbohydrate 10.2, Fiber 0.8, Sugar 4.8, Protein 38.3
HONEY-SOY GLAZED SALMON WITH BOK CHOY
Not quite an *authentic* teriyaki, this salmon is richly glazed with soy, honey, ginger and garlic, served over simply steamed bok choy. Adapted from a recipe by Blake Royer at Serious Eats. http://bit.ly/aLhOUU
Provided by DrGaellon
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together soy sauce, honey and lemon juice until honey dissolves. Add ginger and garlic, then remove 1/4 cup of mixture to another bowl. Place salmon fillets, skin side up, in marinade. Let stand at room temperature for 10-30 minutes.
- Preheat broiler (or grill) to high. Meanwhile, heat 1/4 c water in medium skillet over high heat until boiling. Add bok choy and cover tightly; steam until almost tender, about 4 minutes, then add reserved marinade. Toss to combine, then cook another 2 minutes to reduce marinade to a glaze. Set aside.
- Place salmon on broiler tray, skin-side down. Place tray under broiler and cook, without turning, until glaze is deeply caramelized and fish is just cooked through, 7-10 minutes.
- Arrange bok choy on plates and top with salmon to serve.
Nutrition Facts : Calories 334.4, Fat 7.7, SaturatedFat 1.4, Cholesterol 78.4, Sodium 4177.1, Carbohydrate 23.6, Fiber 1.1, Sugar 19.3, Protein 43.4
ROAST SALMON WITH THAI RED CURRY AND BOK CHOY
Steps:
- 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°F. 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.
SALMON AND BOK CHOY GREEN COCONUT CURRY
Meet your new favorite, cold-weather one-pan salmon dinner. It's warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic; plus, it's covered in lots of herbs and crunchy cashews.
Provided by Anna Stockwell
Categories Salmon Coconut Milk/Cream Curry Ginger Garlic Bok Choy Lime Juice Green Onion/Scallion Cilantro Cashew Chile Pepper Rice Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
- Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
- Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
- Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).
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