Homemade Green Curry Salmon
- Yield 4
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Homemade Green Curry Salmon is a salmon recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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
Method
Bake the salmon. Warm oven to 450°F. Line a baking sheet with parchment* or foil. Set the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. Roast 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 sho
Sauté the veggies. While that cooks, as your oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-a hot burner. Tip in the onion and sauté for 4 minutes, stirring occasionally. Tip in in the chopped light green parts of the bok choy, garlic, ginger and sauté for 2 minutes, stirring often. Tip in in the green curry paste* and sauté for 1 minute, stirring often.
Finish the sauce. Tip in 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 let it bubble gently, 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.
Plate Plate the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.
