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Pan-Seared Salmon with Curried Vegetables



  1. Four 6-ounce salmon fillets, with skin
  2. Kosher salt and freshly ground pepper
  3. 3 tablespoons vegetable oil
  4. 1/4 pound shiitake mushrooms—stems discarded, caps sliced 1/4-inch thick
  5. 1 3/4-pound head of bok choy, cut crosswise into 1/2 inch ribbons
  6. 1/4 pound snow peas, trimmed
  7. 2 teaspoons red curry paste
  8. 1 cup unsweetened coconut milk
  1. Season the salmon with salt and pepper. In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Add the salmon skin side down and cook over moderately high heat until the skin is very crisp and brown, about 6 minutes. Reduce the heat to moderate, flip the salmon and cook until the fish is just pink in the center, about 5 minutes longer. Transfer the salmon to plates.
  2. Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the mushrooms and cook until their edges are golden, about 2 minutes. Add the bok choy and snow peas and cook, stirring occasionally, until crisp-tender, about 4 minutes. Stir in the curry paste and cook until fragrant, 1 minute. Pour in the coconut milk and simmer until the sauce has thickened, about 3 minutes. Season with salt and pepper. Spoon the vegetables and sauce around the salmon and serve.
Serve With
Steamed white rice.