Red Curry Salmon With Bok Choy and Pineapple Slaw

curry-glazed-salmon-bok-choy
Photo by Sang An
Red Curry Salmon With Bok Choy and Pineapple Slaw 4.1 8 5 1
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  • Serves 4
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  • Nutritional Information
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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

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.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.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. 

Ingredients

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