Roast Salmon With Thai Red Curry And Bok Choy Recipes

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ROAST SALMON WITH THAI RED CURRY AND BOK CHOY



Roast Salmon With Thai Red Curry and Bok Choy image

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

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

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

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY



Roast Salmon with Thai Red Curry and Bok Choy image

Categories     Roast     Salmon     Curry     Spring     Bok Choy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 6-ounce salmon fillets
*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.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

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.

SLOW ROASTED SALMON WITH BOK CHOY & COCONUT RICE



Slow Roasted Salmon With Bok Choy & Coconut Rice image

This is from Cooking Light magazine (not sure which issue). I was going to post all 3 recipes separately but they seem to all go together so here it is.

Provided by Oolala

Categories     Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

8 (6 ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
cooking spray
2 cups basmati rice, uncooked
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
1 cup green onion, chopped
2 tablespoons canola oil
16 cups bok choy, trimmed, cut into 1 1/2-inch pieces (about 4 lbs.)
1 tablespoon fresh ginger, peeled and minced
1/2 cup sake, also known as rice wine
1/4 teaspoon salt
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons fresh cilantro, chopped
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste

Steps:

  • Preheat oven to 250°F.
  • For the salmon, sprinkle evenly with 1/2 teaspoons salt and pepper. Place salmon, skin sides down on a baking sheet coated with cooking spray. Bake at 250°F for 30 minutes until fish flakes easily with fork or until desired doneness.
  • For the rice, rise with cold water and drain. Combine rice with coconut milk, 1 1/2 cups cold water, and 1/4 teaspoons salt in a medium saucepan. Bring to a boil over high heat, stir once. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Let stand 10 minutes and stir in green onions.
  • For the bok choy, heat oil in a large non-stick skillet over medium-high heat. Add bok choy and ginger, sauté for 1 minute. Add sake and 1/4 teaspoons salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
  • For the sauce, combine juice and remaining ingredients, stirring well with a whisk.
  • Serve salmon with sauce, bok choy and rice.

Nutrition Facts : Calories 463.6, Fat 11, SaturatedFat 1.5, Cholesterol 87.5, Sodium 850.8, Carbohydrate 46.7, Fiber 3.4, Sugar 7.7, Protein 39.9

RED THAI SALMON CURRY



Red Thai salmon curry image

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500g skinless salmon fillet, cut into chunks
200g pack trimmed green bean
coriander or basil, to serve

Steps:

  • Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
  • Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B



Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B image

A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.

Provided by Celeste

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 25

1 cup basmati rice
1/2 teaspoon unsalted butter
1 1/2 cups water
2 cups loosely packed thinly sliced cabbage
1/3 cup loosely packed julienned cucumber
2 tablespoons cilantro leaves
2 tablespoons mint leaves
2 tablespoons tomato puree
2 teaspoons peanut oil
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 teaspoon coriander seed, cracked
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1 1/4 cups unsweetened coconut milk
2 tablespoons firmly packed brown sugar
2 teaspoons firmly packed brown sugar
4 (6 ounce) king salmon fillets or 4 (6 ounce) atlantic salmon fillets, each 3/4 inch thick
1 tablespoon olive oil
salt & freshly ground black pepper
1/2 teaspoon soy sauce
2 teaspoons rice vinegar
1 tablespoon coarsely chopped roasted peanuts

Steps:

  • Prepare a fire in a charcoal grill or preheat a gas grill.
  • To make the rice, preheat the oven to 350 degrees.
  • Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
  • In a small ovenproof saucepan, combine the rice, butter, and water.
  • Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
  • Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
  • Set aside and keep warm.
  • To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
  • Cover and refrigerate.
  • To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
  • Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
  • Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
  • Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
  • Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
  • Keep warm or reheat gently before serving.
  • Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
  • Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
  • To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
  • Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
  • Top each fillet with a tall mound of the cabbage salad.
  • Sprinkle the sauce with peanuts.

Nutrition Facts : Calories 656.1, Fat 32.1, SaturatedFat 16.4, Cholesterol 78.7, Sodium 225.1, Carbohydrate 52.3, Fiber 3.8, Sugar 11.3, Protein 41.6

THAI RED SALMON CURRY



Thai red salmon curry image

Turnip noodles make a delicious carb alternative for this simple Thai fish curry. Add in chunks of salmon fillet and sugar snap peas for an easy, filling supper

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 12

1 tbsp groundnut oil
1 onion , ends trimmed and spiralized on the flat blade of the spiralizer
1/2 small pack coriander , stalks finely chopped and leaves picked
1 garlic clove , finely chopped
thumb-sized piece of ginger , grated
2 tbsp Thai red curry paste
200ml coconut milk
150ml low-sodium vegetable stock (we used Bouillon)
2 skinless, boneless salmon fillets , each cut into 4 chunks
200g sugar snap peas
1 turnip (about 155g), peeled, ends trimmed and spiralized into very thin noodles
1 lime , cut into wedges

Steps:

  • Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not coloured. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.
  • Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.
  • Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.

Nutrition Facts : Calories 682 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

SALMON AND BOK CHOY GREEN COCONUT CURRY



Salmon and Bok Choy Green Coconut Curry image

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

4 (6-8-oz.) skinless salmon fillets
2 tsp. kosher salt, divided
1 (14-oz.) can full-fat coconut milk
1/4 cup green curry paste
2 tsp. finely grated peeled ginger (from one 2" piece)
1 garlic clove, finely grated
1 head of bok choy (about 1 1/2 lb.)
2 Tbsp. fresh lime juice
4 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup roasted salted cashews
1 serrano chile, thinly sliced (optional)
Steamed rice (for serving; optional)

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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