Green Curry Salmon Recipe

Heat oven to 450 degrees F.  Line a baking sheet with parchment or foil. 

Place the salmon fillets on the parchment, brush evenly with 1 tablespoon oil, then sprinkle evenly with a generous pinch of salt and black pepper. 

Bake for about 4 to 6 minutes per half-inch of thickness (measured by the thickest part of the filet) until the internal temperature of the salmon reaches 135 to 140 degrees F. Or test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. 

Remove from the oven and set aside.

Meanwhile, as the oven is heating for the salmon, heat the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. 

Add in the chopped light green parts of the bok choy, garlic, ginger, and sauté for 2 minutes, stirring often. Add in the green curry paste and sauté for 1 minute, stirring often.

Add in the coconut milk, giving it a good stir until the curry paste has evenly dissolved into the sauce.  Continue cooking until the sauce nearly reaches a simmer, then reduce the heat to low. 

Stir in the dark green bok choy leaves and the lime juice until combined.  Then give the sauce a taste, and season with salt, pepper, and/or extra lime juice as needed.

Serve. Serve the salmon, veggies, and sauce over rice, garnished with lots of fresh cilantro and an extra lime wedge.