Green Curry Salmon
A quick, one pan dish, that makes a great weeknight meal and really embraces most proteins beautifully.
Prep:
15
minutes
Cook:
15
minutes
TOtal:
30
minutes
Ingredients
- 1.5 lb salmon, skin removed and cut into 4 serving pieces
- s&p
- 1 can of coconut milk
- 1 small can of coconut cream
- 1/3 c green curry paste
- 1 tbsp grated freshly grated ginger
- 2 garlic cloves, finely minced
- 2 heads of bok choy, thinly sliced
- 3 scallions, thinly sliced
- 1 lime , freshly squeezed
- 1/2 c fresh cilantro, chopped leaves and stems
- 1/4 c roasted cashews
- small handful of toasted coconut flakes
- 1 serrano or jalapeño pepper, thinly sliced
- Steamed white or brown rice
Instructions
- Season salmon with s&p and set aside.
- In a large skillet, over medium high heat, add coconut milk, coconut cream, ginger and garlic cloves and bring to simmer.
- Lower heat and cook for approximately 5 minutes - stirring occassionally.
- Add bok choy, scallions, and fresh lime juice.
- Add in the salmon, cover, and cook for approximately 6-8 minutes.
- Remove from heat.
To serve:
- Add rice to bowl and ladle green curry salmon over top.
- Sprinkle fresh cilantro, roasted cashews, coconut flakes, sliced jalapeño and add a small lime wedge.