Red Curry Salmon With Bok Choy and Pineapple Slaw
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 409
- Fat 25g
- Sat Fat 3g
- Cholesterol 90mg
- Sodium 717mg
- Protein 34g
- Carbohydrate 12g
- Sugar 8g
- Fiber 2g
- Iron 3mg
- Calcium 150mg
What does this mean? See
Nutrition 101
.
Quick Tip
This refreshing slaw also works well with mint or basil in place of the cilantro.
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