Red Curry Salmon With Bok Choy and Pineapple Slaw

curry-glazed-salmon-bok-choy
Photo by Sang An
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 409 calories
    • Fat 25 g
    • Sat Fat 3 g
    • Cholesterol 90 mg
    • Sodium 717 mg
    • Protein 34 g
    • Carbohydrate 12 g
    • Sugar 8 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 150 mg

Ingredients

  1. Check 1pound baby bok choy, thinly sliced (4 cups)
  2. Check 1/2 medium pineapple, cut into bite-size pieces
  3. Check 1cup fresh cilantro leaves
  4. Check 4tablespoons canola oil
  5. Check kosher salt and black pepper
  6. Check 1tablespoon Thai red curry paste
  7. Check 1teaspoon light brown sugar
  8. Check 1 1/4pounds skinless salmon fillet, cut into 4 pieces

Directions

  1. In a medium bowl, toss the bok choy and pineapple with the cilantro, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit for 15 minutes before serving.
  2. Meanwhile, heat broiler. In a small bowl, mix together the curry paste, sugar, the remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Place the salmon on a foil-lined broilerproof baking sheet and, dividing evenly, brush with the curry paste mixture. Broil until the salmon is opaque throughout, 5 to 7 minutes. Serve with the slaw.