Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 3/4 lb

Canned/Bottled Goods

  • Coconut Milk 1 cup

  • Fish Sauce 1/2 Tbsp

Produce

  • Baby Bok Choy 3

  • Cilantro 1/4 bunch

  • Lime 1

Pantry

  • Iodized Salt 3/4 tsp

  • Black Pepper 1 pinch

  • Olive Oil 8 tsp

Dry Goods

  • Red Curry Paste 1 1/2 Tbsp

Baking Products

  • Granulated Sugar 1 Tbsp

Preparation

  1. Season & Cook

    Drizzle salmon & bok choy with olive oil. Season. Cook for 13 minutes at 425°F.

    • 3/4 lb Wild Atlantic Salmon
    • 3, halved Baby Bok Choy
    • 2 tsp Olive Oil
    • 1/2 tsp Iodized Salt
    • 1 pinch Black Pepper
  2. Make Curry Sauce

    Heat olive oil over medium-high; stir in curry paste and simmer for 4 minutes. Add in coconut milk; cook for 4 minutes. Add remaining ingredients to curry and coconut milk mixture. Simmer for 2 minutes. Remove from heat. Remove cilantro.

    • 1 1/2 Tbsp Red Curry Paste
    • 2 Tbsp Olive Oil
    • 1 cup Coconut Milk
    • 1/2 Tbsp Fish Sauce
    • 1 Tbsp Granulated Sugar
    • 1/4 tsp Iodized Salt
    • 1/2, juiced Lime
    • 1/4 bunch Cilantro
  3. Serve

    Pair salmon and bok choy with Thai Red Curry sauce. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 370 kcal  
Total Fat 27 g 34%
Total Saturated Fat 14 g 68%
Unsaturated Fat 13 g  
Low Cholesterol 45 mg 16%
Sodium 710 mg 30%
Total Carbohydrate 13 g 5%
Fiber Total Dietary 5 g 17%
Sugars Total 5 g  
Good Source: Protein 20 g 41%
Excellent Source: Vitamin C 42 mg 45%
Calcium Ca 144 mg 10%
Good Source: Iron 4.5 mg 25%
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By Innit Culinary Team