Red Curry Salmon With Bok Choy and Pineapple Slaw

Red Curry Salmon With Bok Choy and Pineapple Slaw
Sang An
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

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

 

Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories 409
  • 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
What does this mean? See Nutrition 101.