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    You are in: Home / Recipes / Roast Salmon With Thai Red Curry and Bok Choy Recipe
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    Roast Salmon With Thai Red Curry and Bok Choy

    Roast Salmon With Thai Red Curry and Bok Choy. Photo by Dr. Jenny

    1/1 Photo of Roast Salmon With Thai Red Curry and Bok Choy

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    lazyme's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside.
    2. 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. 3
      Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
    4. 4
      Preheat oven to 400°F.
    5. 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. 6
      Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes.
    7. 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. 8
      Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

    Ratings & Reviews:

    • on February 27, 2013

      45

      While this took a bit of time to make, it was not difficult to prepare. We made no alterations to the recipe other than to use light coconut milk. I used the 1 Tb of lemon peel versus lemon grass. We found the sauce a little "tangy" for our personal preference, but the salmon was very good. This was a great way to use up baby bok choy, which I purchased from Trader Joe's, and may have been a bit smaller than other baby bok choys I've seen elsewhere. Made for Winter Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2006

      45

      Very good and different way to serve salmon which we had with white rice. I used red chiii paste instead of the curry paste (only 1/4 teaspoon) but followed the rest of the recipe as written. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Salmon With Thai Red Curry and Bok Choy

    Serving Size: 1 (382 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 522.9
     
    Calories from Fat 340
    65%
    Total Fat 37.8 g
    58%
    Saturated Fat 21.3 g
    106%
    Cholesterol 77.4 mg
    25%
    Sodium 899.1 mg
    37%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 4.7 g
    19%
    Protein 38.2 g
    76%

    The following items or measurements are not included:

    Thai red curry paste

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