{Recipe of the Week} Curry Salmon with Pineapple and Bok Choy Slaw

I know – stop the presses – a HTBAH recipe that involves meat?! Well, maybe most people wouldn’t count salmon as meat, but compared to the usual fare around here, this is bordering on radical. Well, as you know from yesterday’s post, we’re down visiting family for the month, so I’m searching out not only wonderful vegan recipes, but some seafood ones as well. I figured I’d ease everyone into the veggie craziness. Ha. What is this veggie craziness that you speak of? Check out Rice/Quinoa/Lentil Trifecta, Vegan Carrot Cake, Whole Wheat Rotis, World’s Best Granola and Quinoa Black Bean Burgers just to get an idea. Why do we eat so many vegan and vegetarian recipes? Click on this post to read about our journey – how my Honey and I lost nearly 70 combined pounds and ignited our healthy spark. Whew! That was a lot of intro for a simple fish dish. Let’s get right down to it.

Curry Salmon with Pineapple and Bok Choy Slaw
(adapted from RealSimple)


1 pound baby bok choy, thinly sliced (4 cups)
1/2 medium pineapple, cut into bite-size pieces
1 cup fresh cilantro leaves
3 tsp grapeseed oil
4 salmon filets
1 cup curry simmer sauce
salt and black pepper, to taste

In a large bowl toss together the bok choy, pineapple and cilantro with the oil and about 1/2 tsp salt and 1/4 tsp pepper. Next, pour curry sauce over salmon, cover and allow to marinate for at least 15 minutes. (This time will allow the flavors of the slaw to come together as well.) Heat the broiler of your oven, place salmon on a foil-lined baking sheet and top with some more of the sauce from the marinating container. Broil for 7-9 minutes or until salmon is opaque throughout. Serve on a bed of pineapple and bok choy slaw.

I think if I was wanting to do this dinner quickly I would just buy the precut pineapple. No one is giving out awards for butchering your own, and it is possibly more trouble than it’s worth. Just saying. Also, we couldn’t find baby bok choy, so we went with the grown-up version, and it was absolutely delicious.

When I was cutting up the bok choy, I thought “There is no way this is going to be good raw.” But then I tasted a piece, and my oh my. Oh, the lovely fresh, crisp, enigmatic flavor of bok choy. Love at first nibble.

I know this is only 2 salmon filets, but they were BIG. I guess I could have divided them before broiling, but I try to make things as easy on myself as possible. Especially when I have two little ones clutching my legs as I curry-baste a fish course.

Ooooooohhhhhh. This was so good. Good enough for a dinner party, I’d say. And it took about 25 minutes, from start to finish.

All-in-all, I was very proud of this dish. If you were feeling particularly adventurous, you could mix up your own curry blend for the fish, but the store-bought sauce makes it extremely easy. There are many different formulations to be found, including some organic and all natural varieties. This was a perfect summer weather meal that would be great for company, but was simple enough to execute for a weeknight dinner. I hope you enjoy!


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About C.A.

I'm the daughter of a Marine and a "Bond Girl" type of mom who bestowed upon me a wealth of wisdom. I want to bring that courage, purpose, intelligence, resourcefulness, glamour and joie-de-vivre into every aspect of my life.
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