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.

20-Minute Meal

Lemongrass salmon curry with bok choy and cauliflower “rice”

Gluten-Free, Paleo, Dairy-Free

2 Servings, 740 Calories/Serving

20 Minutes

Sun Basket’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)
Sun Basket 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
  • Sun Basket 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, Protein: 45g, Fiber: 11g, Total Fat: 40 g, Monounsaturated Fat: 25.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 6 g, Cholesterol: 85mg, Sodium: 1400, Carbohydrates: 40 g, Added Sugar: 0g.
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.