Salmon and Bok Choy Green Coconut Curry

epicurious.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

4 (6 to 8-oz.) skinless salmon fillets

2 tsp. kosher salt, divided

1 (14-oz.) can full-fat coconut milk

¼ cup green curry paste

2 tsp. finely grated peeled ginger (from one 2" piece)

1 garlic clove, finely grated

1 head of bok choy (about 1 ½ lb.)

2 Tbsp. fresh lime juice

4 scallions, thinly sliced

½ cup cilantro leaves with tender stems

¼ cup roasted salted cashews

1 serrano chile, thinly sliced (optional)

Steamed rice (for serving; optional)

Directions at epicurious.com

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