Ingredients
4salmon fillets
2tbspolive oil,divided
fine sea salt and freshly-cracked black pepper
1red onion,peeled and thinly-sliced
8ozbaby bok choy,roughly chopped, with light green stalks and dark green leaves separated
3clovesgarlic,minced
1tbspfresh ginger,minced
2tbspgreen curry paste
15ozfull-fat coconut milk,(1 can)
1zest juice of large lime
chopped fresh cilantro
extra lime wedges
Preparation
Heat oven to 450 degrees F. Line a baking sheet with parchment or foil.
Place the salmon fillets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper.
Bake for about 4 to 6 minutes per half-inch of thickness (measured by the thickest part of the filet) until the internal temperature of the salmon reaches 135 to 140 degrees F. Or 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 the 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. Serve the salmon, veggies, and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.
