INGREDIENTS:

8 whole baby bok choy
2 teaspoons vegetable oil PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 can (13-1/2 to 14-oz size) unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass
OR
1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 (6-oz each) salmon fillets

DIRECTIONS:

*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.

**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside. Preheat oven to 400 F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes.

Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and saute until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto individual plates.

Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

This recipe for Roast Salmon with Thai Red Curry and Bok Choy serves/makes 4.

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