Salmon And Bok Choy Green Coconut Curry Recipes

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GREEN CURRY SALMON



Green Curry Salmon image

This quick and easy Green Curry Salmon recipe is made with tender salmon, fresh baby bok choy, and the most delicious Thai-inspired lime coconut green curry sauce. Ready to go in less than 30 minutes!

Provided by Ali

Time 25m

Number Of Ingredients 11

4 salmon filets
2 tablespoons olive oil, divided
fine sea salt and freshly-cracked black pepper
1 red onion, peeled and thinly-sliced
8 ounces baby bok choy, roughly chopped (with light green stalks and dark green leaves separated)
3 cloves garlic, minced
1 tablespoon minced fresh ginger*
1 to 2 tablespoons green curry paste
1 (15-ounce) can full-fat coconut milk
zest and juice of 1 large lime
toppings: chopped fresh cilantro, extra lime wedges

Steps:

  • Heat oven to 450°F. Line a baking sheet with parchment* or foil. Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. Remove from the oven and set aside.
  • Meanwhile, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. Add in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often. Add in the green curry paste* and sauté for 1 minute, stirring often.
  • Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce. Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low. Stir in the dark green bok choy leaves and the lime juice until combined. Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.
  • Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.

CURRY SALMON WITH COCONUT MILK AND BOK CHOY



Curry Salmon With Coconut Milk And Bok Choy image

This Curry Salmon With Coconut Milk And Bok Choy is a nutrient-dense, high-protein, and gluten-free one-pan stovetop dish that everyone will love! The curry paste and sauce are made with ingredients like curry powder, fresh ginger, and coconut milk and are rich in flavor. The entire recipe can be ready to eat in just 30 minutes, and it even freezes well!

Provided by Sara Nelson

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 22

1 teaspoon mustard seeds
⅓ small yellow onion, roughly chopped (~20 grams)
1-inch knob fresh ginger (~10 grams), peeled
1 fresh red chili pepper (~6 grams), stem removed
1 garlic clove
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon paprika
4 small skinless salmon fillets (~14 oz)
2 Tablespoons (30mL) olive oil or avocado oil
1 cup (240mL) canned full-fat coconut milk
¼ cup (60mL) vegetable broth
1 teaspoon (5mL) coconut aminos
1 teaspoon fish sauce
90 grams cherry tomatoes, halved (~⅔ cup)
¼ teaspoon black pepper
½ bunch (~125 grams) bok choy, cut into wedges
50 grams green beans, chopped in half (~½ cup)
1 teaspoon (5mL) lime juice
2 Tablespoons cilantro, finely chopped

Steps:

  • In a large pan over medium heat, dry-fry mustard seeds until they start to pop just slightly, about 1-2 minutes. Remove pan from heat, set aside, and allow mustard seeds to cool. To a mortar and pestle or single-serve blender attachment, add all curry paste ingredients and grind or pulse until well-combined. Set aside.
  • Cut the salmon into 1-inch x 1-inch cubes. Set aside.
  • Prepare Sauce: In the same pan used to prepare the curry paste, heat oil and fry prepared Curry Paste for 1-2 minutes, stirring occasionally, so it doesn't stick to the pan. Stir in coconut milk, vegetable broth, coconut aminos, fish sauce, tomatoes, and black pepper. Cover pan with lid and cook on medium heat until sauce starts to reduce, about 5-6 minutes.
  • To the pan of cooked Curry Paste, add cubed salmon and cook for an additional 5-6 minutes, before adding the bok choy and greens beans to cook until slightly wilted and softened, about 1-2 minutes. Add lime juice. Taste mixture and, as needed, adjust seasoning to your preferences. Serve in bowls (optionally: serve on top of steamed cauliflower rice) and garnish with chopped cilantro.

Nutrition Facts : ServingSize 1 small bowl (~1 cup), Calories 356 calories, Sugar 3 g, Sodium 2310.1 mg, Fat 23.2 g, SaturatedFat 11 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 1.8 g, Protein 30.9 g, Cholesterol 56.1 mg

SPICY COCONUT-SALMON CURRY



Spicy Coconut-Salmon Curry image

This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 11

2 tablespoons extra-virgin coconut oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 piece fresh ginger (1 inch), peeled and thinly sliced
Coarse salt
2 tablespoons Thai green curry paste
1 can (14 ounces) unsweetened coconut milk
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
Lime wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
  • Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

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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