1 head of bok choy 3 Tablespoons vegetable oil 1/2 teaspoon Thai red curry paste 1 teaspoon fresh ginger, minced 1 14 oz. can of coconut milk 1-1/2 teaspoon fresh lemon zest 1 teaspoon fresh orange zest 1 Tablespoon brown sugar, packed Juice from 1 lime 2 Tablespoons fish sauce 1 Tablespoon fresh basil, slivered
1-1/2 lbs. salmon fillet, divided into 4-6oz. pieces
1 large shallot, minced 1 garlic clove, minced
Bring a pot of salted water to a boil. Add the bok choy and cook until crisp-tender, about 2 minutes. Drain and set aside on paper towels.
Heat 2 teaspoons of vegetable oil in a large heavy saucepan over medium heat. Add the curry paste; sauté for 30 seconds. Add the coconut milk, lemon zest, orange zest and brown sugar. Bring mixture to a boil and cook until mixture is slightly thickened, about 5 minutes. Stir in lime juice, 1 tablespoon of fish sauce and basil. Stir until combined. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
Preheat the oven to 400°F. Heat 1 tablespoon of oil in a large heavy, oven-proof skillet over high heat. Season the salmon on both sides with salt and freshly ground black pepper. Add the salmon to the skillet and cook for about 2 minutes per side. Transfer the skillet to the oven. Bake for about 6 minutes or until the salmon flakes easily with a fork and is opaque in the center. Remove the salmon from the oven and tent with foil to keep warm.
Meanwhile, heat the remaining tablespoon of vegetable oil in a large non-stick skillet. Add the garlic and ginger; sauté for 30 seconds. Add the bok choy; sauté for 4 minutes or until bok choy begins to brown in spots. Add the remaining tablespoon of fish sauce to the bok choy; sauté for 30 seconds. Season bok choy to taste with salt and freshly ground black pepper.
Bring curry sauce back to a simmer. Ladle curry sauce onto 4 dinner plates. Top with salmon and 2-3 pieces of bok choy. Drizzle curry sauce over the top. Garnish with fresh basil leaves if desired.