Roast Salmon with Thai Red Curry and Bok Choy

ingredients

• 8 whole baby bok choy
• 2 teaspoons plus 2 tablespoons vegetable oil
• 1/2 teaspoon Thai red curry paste*
• 1 13.5- to 1 3/4 cups can unsweetened coconut milk*
• 1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
• 1 tablespoon brown sugar
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons fish sauce (nam pla*)
• 4 6 ounce salmon fillets
• *Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
• **Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

directions

Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.

Preheat oven to 400 degrees. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper, add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and saute until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.

Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.