Ingredients (Serves 4):
* 4 salmon fillets
* 1 tbsp neutral oil (e.g., vegetable or coconut oil)
* Salt & pepper, to taste
* 2 heads baby bok choy, halved
* 1 red bell pepper, thinly sliced
* 1 yellow bell pepper, thinly sliced
* 1 tbsp fresh ginger, minced
* 2/3 cup coconut milk
* 1 tbsp red curry paste
* 1 tbsp lime juice
* Zest of 1 lime
* Fresh cilantro or basil, chopped (optional for garnish)
Instructions:
1. Sear the Salmon: Season salmon with salt and pepper. Heat oil in a skillet over medium-high heat. Sear salmon skin-side down for 4–5 min, flip, and cook 2–3 min more. Remove and keep warm.
2. Sauté Veggies: In the same pan, stir-fry bell peppers and bok choy until tender-crisp, about 3–4 minutes. Add ginger and cook 1 minute more.
3. Make the Sauce: Stir in red curry paste and cook 30 seconds. Add coconut milk, lime juice, and lime zest. Simmer 2–3 minutes until slightly thickened.
4. Assemble: Arrange vegetables on the plate, top with salmon, spoon over curry sauce, and garnish with fresh herbs.
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