Tip : If you have any left over salmon, it's perfect to convert into salmon salad for sandwiches the next day.
Ingredients
- 2 6-8 oz salmon fillets
- kosher salt
- 1 14 oz can coconut milk
- 2 tbsp green curry paste
- 2 tspn grated ginger
- 1 clove garlic grated
- 1 medium head bok choy, or 3 baby bok choys chopped into 2" pieces
- 1 whole lime juiced
- 4 scallions thinly sliced
- 1/2 cup cilantro leaves
- 1/4 cup toasted cashews
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to 375°F.
- Season salmon on both sides and set aside until ready to cook.
- Cut bok choy into 2" pieces and set aside until ready to use.
- Combine coconut milk, ginger, garlic, curry paste in a medium sauce pan over medium high heat. Stir to combine and season with kosher salt. Bring to a boil, then reduce to a simmer and cook for 6-8 minutes.
- Pour coconut milk mixture into a deep casserole and place the bok choy in the sauce.
- Nestle salmon onto bok choy and cover the baking dish with aluminum foil. Place in a pre heated oven for 15-20 minutes.
- Check the salmon after 15 minutes, and if flakes easily, remove from oven and uncover.
- Garnish salmon with sliced scallions, cilantro and cashews and serve with plain white basmati rice.