Lemongrass salmon curry with bok choy and cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemongrass salmon curry with bok choy and cauliflower “rice”

20-Minute Meal

Lemongrass salmon curry with bok choy and cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Paleo, Protein Plus

2 Servings, 740 Calories/Serving

20 Minutes

Sunbasket’s lemongrass paste has quickly become a customer favorite because it provides all the complex, authentic flavor of a from-scratch curry paste, while sparing you the work of tracking down the ingredients and then pounding the aromatics in a pestle. The lemongrass curry paste in this South Asian-inspired dish adds in a briny fish sauce and the warming spices of coriander, cumin, and cloves.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 yellow onion
  • Two 6-ounce wild Alaskan salmon fillets
  • 1 lime
  • 1 red bell pepper
  • 1 or 2 heads baby bok choy
  • Sunbasket lemongrass curry paste (lemongrass - fresh ginger - fish sauce - fresh garlic - turmeric - coriander - cumin - cloves - olive oil - salt)
  • 1 cup coconut milk
  • ¾ pound cauliflower “rice”
  • Fried shallots (optional – contain soy)
  • ¼ cup roasted cashews
  • Fresh basil

Nutrition per serving

Calories 740, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1400mg (61% DV), Total Carb. 40g (15% DV), Fiber 11g (39% DV), Protein 45g
Contains: Fish, Tree Nuts, Soybeans

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the curry ingredients

  • Peel and thinly slice the yellow onion.
  • Pat the salmon dry with a paper towel. Cut into 1½-inch pieces; season generously with salt and pepper.
  • Zest the lime and juice half for the curry, keeping the zest and juice separate; cut half into wedges for garnish.
  • Remove the stem, ribs, and seeds from the red bell pepper; coarsely chop the pepper.
  • Trim the root end from the bok choy; cut in half lengthwise, then coarsely chop.

2

Cook the curry

In a large sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and lemongrass curry paste, season lightly with salt and pepper, and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add the coconut milk and ½ cup water and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce to a simmer and add the salmon, lime zest, and 1 teaspoon lime juice. Cook, stirring occasionally, until the salmon begins to turn opaque, 1 to 2 minutes.
Add the bell pepper and bok choy, cover, and cook until the salmon is cooked through and the vegetables are just tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the curry cooks, prepare the cauliflower “rice.”

3

Cook the cauliflower “rice”

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the cauliflower “rice” and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Remove from the heat and stir in the fried shallots, if using. Season to taste with salt and pepper.
While the cauliflower cooks, prepare the remaining garnishes.

4

Prep the remaining garnishes

  • Coarsely chop the cashews.
  • Strip the basil leaves from the stems; coarsely chop the leaves.

Serve

Transfer the cauliflower “rice” to individual bowls and top with the curry. Garnish with the cashews, basil, and lime wedges.
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