• 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

1. Season salmon with s&p and set aside.
2. In a large skillet, over medium high heat, add coconut milk, coconut cream, ginger and garlic cloves and bring to simmer.
3. Lower heat and cook for approximately 5 minutes - stirring occassionally.
4. Add bok choy, scallions, and fresh lime juice.
5. Add in the salmon, cover, and cook for approximately 6-8 minutes.
6. Remove from heat.

To serve:

1. Add rice to bowl and ladle green curry salmon over top.
2. Sprinkle fresh cilantro, roasted cashews, coconut flakes, sliced jalapeño and add a small lime wedge.