Pan Seared Salmon in red curry sauce served over a bed of sauteed Bok Choy

The salmon is first coated with red curry paste and then quickly pan seared to create a crusty glaze.  It is then poached in a savory Thai red curry sauce – Impeccably moist and flaky entrée.  

Company worthy dish but easy enough to make any day

1 T coconut oil, melted, divided

1.5 t red curry paste, divided

4 – 6 oz salmon steaks with skin on

½ c coconut milk

1 t fish sauce

½ t fresh lime juice

½ t grated fresh ginger

½ t minced garlic

Directions:

Place 2 t of the oil, 1 t of the curry paste in a small bowl and stir well. Rub the paste on the top and sides of each salmon filet

Place the remaining teaspoon of oil in a large skillet and heat over medium high heat.  Add the salmon, skin side up and pan sear for 3 mins.  Carefully flip the fillets over

Add the rest of the ingredients and the remaining ½ t curry paste to the skillet.  Poach the salmon in the liquid for 5 to 7 mintues, until the centre of each fillet just cracks and flakes.  Remove fillets and keep warm on a plate covered with foil

Simmer the sauce for 3 -5  mintues, until reduced by half and
Serve the fillets topped with red curry sauce.

Bok Choy

heat a large skillet over medium high heat for a minute to allow it to warm up. Add  coconut  oil to the pan and sauté the 6 baby bunches of bok choy over medium high heat for five minutes until it is lightly browned and softened. Add 2 large cloves garlic for the final minute of the sauté along with salt and a generous crack or two of black pepper.

adapted from:  Against All Grain, Danielle Walker