Protein Swap | Thai-Inspired Salmon Coconut Curry
with Bok Choy & Wilted Leafy Greens
Cooking time
10 minutes
Servings
2/4
Calories
410 /serving
There’s no issue that a saucy fish curry can’t solve. Following the low-carb, non-dairy, pro-protein principles of paleo eating, this dish comes together like a charm, in a single pan. Grains are no-go, so each serving gets plentiful bok choy that picks up aromas of fresh ginger and garlic, along with sesame, lemongrass and galangal, as it sautés. Flaky pink salmon bathes in a tasty coconut curry sauce laden with wilted leafy greens.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 340g Bok choy tips
- 120g Baby greens (baby spinach or kale)
- 15ml Ginger paste
- 120ml Coconut curry sauce
- 9g Warm Lemongrass spices (toasted white sesame seeds, garlic, onion, cinnamon, nutmeg, coriander seeds, cayenne pepper, lemongrass, galangal)
Contains: Mustard, Salmon, Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
8 g
Sodium
420 mg
Total Carb
17 g
Sugars
5 g
Protein
32 g
Fibre
5 g
Preparation
Sauté the bok choy
Remove the root ends of the bok choy; roughly chop. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until tender; season with ½ the spices and S&P.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices and S&P. To the pan of bok choy, add the salmon*. Cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the curry
To the pan of salmon and bok choy, add the spinach, coconut curry sauce and ⅔ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined and the spinach has wilted.
Plate your dish
Divide the curry between your bowls. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
