Pan-Seared Salmon with Curried Vegetables

1. 1

   Season the salmon with salt and pepper.

2. 2

   In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering.

3. 3

   Add the salmon skin side down and cook over moderately high heat until the skin is very crisp and brown, about 6 minutes.

4. 4

   Reduce the heat to moderate, flip the salmon and cook until the fish is just pink in the center, about 5 minutes longer.

5. 5

   Transfer the salmon to plates.

6. 6

   Add the remaining 1 tablespoon of vegetable oil to the skillet.

7. 7

   Stir in the mushrooms and cook until their edges are golden, about 2 minutes.

8. 8

   Add the bok choy and snow peas and cook, stirring occasionally, until crisp-tender, about 4 minutes.

9. 9

   Stir in the curry paste and cook until fragrant, 1 minute.

10. 10

    Pour in the coconut milk and simmer until the sauce has thickened, about 3 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Spoon the vegetables and sauce around the salmon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.