Salmon in a Coconut Curry
So I have been working on this dish for almost a year now and I have finally got the recipe to a point that the taste is perfect, well at least we think so.
4 6 to 8-ounce salmon fillets
1 can full-fat coconut milk
1 head of bok choy, cut up and stems divided from the leaves
2 shallots, quartered and sliced
2 tablespoons red curry paste
2 tablespoons of pickled ginger, minced
2 cloves of garlic, minced
2 inches of lemongrass, grated
2 limes, zested and juiced
1 lime cut into thin wedges - garnish
6 scallions, thinly sliced
1 red jalapeno, thinly sliced
1/4 cup finely chopped fresh Cilantro
A handful of Thai Basil, chopped and stems removed - garnish
salt and pepper to taste
Season salmon and set aside.
In a large deep skillet place the shallots, ginger, garlic, lemongrass, curry paste, and coconut milk, stir and bring a low simmer, medium to low heat, cover and let simmer for about 8 minutes until the shallots are soft. Now add the stems of the bok choy, and continue to simmer for an additional 5 minutes. Add lime zest and stir.
Now add the salmon, nestling it into the sauce, along with the jalapenos slices, scallions, and half the cilantro, cover and cook the salmon until firm about 8 to 10 minutes or until the desired doneness. Remove salmon from skillet, sprinkle with the lime juice, cover, and set aside.
Add bok choy leaves to the sauce and saute for about 2 minutes, until wilted.
Time to plate, place the bok choy leaves and stem on the bottom of the plate, top with salmon, and pour sauce on top and garnish the remaining cilantro, basil and lime wedges