Thai-Inspired Coconut Green Curry Salmon
Servings: 4
Ingredients
- Four [6-ounce] center-cut salmon filets, skin and pin-bones removed
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- 2 tablespoons avocado oil
- 1 medium zucchini, cut in half lengthwise and sliced thin
- 1 small red bell pepper, core and seeds removed and cut into ½-inch cubes
- 6 baby bella mushrooms, stem removed and sliced thin
- 6 green onions, sliced thinly on the diagnal, white and green parts separated
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons green curry paste (I like Mae Ploy brand)
- 1 cup unsweetened coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 heads of baby Bok Choy, ends trimmed and roughly chopped
- ¼ cup Thai basil, roughly torn (sub regular basil)
- Prepared rice or cauliflower rice (optional for serving)
Instructions
- Preheat the oven to 400℉ and season the salmon with salt and pepper on both sides. Set aside.
- In a large, deep oven-safe skillet heat the oil over medium-high heat. When hot, add zucchini, red bell pepper, mushrooms, and the white parts of the green onion. Saute for about 4 minutes, or until veggies just begin to get tender.
- Add the garlic, ginger, and green curry paste and cook, stirring, to toast the spices a bit, about 2 minutes. Pour in the coconut milk, fish sauce, and lime juice. Stir to combine and bring to a simmer.
- Stir in the Bok Choy until it is slightly wilted and well incorporated into the sauce (it will wilt more as it bakes) then nestle the salmon filets on top. Transfer to the oven and bake until the salmon is cooked through and flakes easily with a fork, about 10 minutes.
- Remove from the oven and finish with the basil and the green parts of the green onion. Serve as is or with prepared rice, if desired.
Notes
Note: It’s important to make sure all of your ingredients are chopped and on hand ready to go before you start this recipe as it all comes together quickly!