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Green Curry Salmon

Green Curry Salmon

  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x

Description

This quick and easy Green Curry Salmon recipe is made with tender salmon, fresh baby bok choy, and the most delicious Thai-inspired lime coconut green curry sauce.  Ready to go in less than 30 minutes!


Scale

Ingredients

  • 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

Instructions

  1. Roast the salmon. Heat oven to 450°F.  Line a baking sheet with parchment* or foil.  Place the salmon filets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper.  Bake 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 should be opaque and flake easily.  Remove from the oven and set aside.
  2. Sauté the veggies. Meanwhile, as your 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.
  3. Finish the sauce. 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.
  4. Serve. Serve the salmon, veggies and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.


Notes

Ginger: Feel free to substitute 1 teaspoon ground ginger in place of fresh ginger, if you prefer.

Parchment warning: Use parchment in this recipe at your own risk.  Most brands do not recommend using parchment in ovens above 420-450°F, but I often do without a problem.  If you do use parchment at high heat, it’s always a safe practice to keep an eye on it.

Salmon temperature: The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon filets.  The salmon will continue to cook a bit more once it has been removed from the oven, so I would pull it out of the oven once it reaches an internal temperature of 140°F.  Or if you like your salmon a bit less cooked (as I do), I would recommend pulling it out at 135°F.

Green curry paste: I really love this recipe with a full 2 tablespoons of green curry paste.  But if you are new to cooking with curry paste, or prefer a less intense curry flavor, I recommend starting with 1 tablespoon.  Then you can always add more when you are seasoning the sauce if you would like.  (Note that different curry paste brands also have slightly different flavors/intensities.)

Storage instructions: Leftovers can be refrigerated in a sealed container for up to 2 days.

Source: Recipe losely adapted from The New York Times.  We went the green curry paste route instead of using miso.