Coconut Curry Salmon Steaks with Celery & Bok Choy over Barley

Coconut Curry Salmon Steaks

with Celery & Bok Choy over Barley

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For this delicious, Thai dish, you’ll use salmon steaks−whole slices of salmon with both fillets and the bone. The bone acts as a natural insulator, slowing down the cooking process and making sure the steaks cook evenly and stay tender. When eating, be cautious as the steaks may contain pin bones.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Coconut Curry Salmon Steaks with Celery & Bok Choy over Barley
Title
  • 3 cloves Garlic
  • 2 Scallions
  • 1 1-Inch Piece Ginger
  • 1 bunch Cilantro
  • 1 Lemon
  • 1 stalk Celery
  • 6 oz Baby Bok Choy
  • ¾ cup Pearled Barley
  • 1 Tbsp Red Curry Paste
  • 1 14-Ounce Can Light Coconut Milk
  • 2 Salmon Steaks
  • ½ cup Rice Flour
Cook the barley:
1 Cook the barley:
Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a bowl. Wipe out the pot. Set the barley aside in a warm place as you continue cooking.
Prepare the ingredients:
2 Prepare the ingredients:
While the barley cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Remove and discard the roots of the scallions, then thinly slice on an angle, separating the white and green parts. Pick the cilantro off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon; mince the peel to get 2 teaspoons of lemon zest. Quarter the lemon and remove the seeds. Thinly slice the celery on an angle. Cut each bok choy lengthwise into quarters.
Make the curry:
3 Make the curry:
In the same pot used to cook the barley, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add as much of the red curry paste as you’d like (depending on how spicy you’d like the dish to be) and cook 30 seconds to 1 minute, or until toasted and fragrant.
Finish the curry:
4 Finish the curry:
Stir the coconut milk, lemon zest and ¼ cup of water into the toasted curry and season with salt and pepper. Reduce the heat to low and cook, stirring occasionally, 12 to 15 minutes, or until thoroughly combined and the flavors have melded.
Make the batter & cook the salmon:
5 Make the batter & cook the salmon:
While the curry simmers, season both sides of the salmon steaks with salt and pepper then coat each with 1 tablespoon of rice flour (save the rest for the batter). In a medium bowl, whisk together the remaining rice flour and ½ cup of water. In a large pan (nonstick, if you have one), heat a ¼-inch layer of oil on medium-high until hot. Once the oil is hot enough that a few drops of batter sizzle immediately when added to the pan, dip both sides of each steak into the rice batter (letting any excess drip off), then carefully add to the pan. Cook 2 to 3 minutes per side, or until cooked through and browned. Transfer to a paper towel-lined plate and season with salt. Let rest as you finish cooking.
Add the vegetables to the curry:
6 Add the vegetables to the curry:
Add the celery, bok choy and the juice of 2 of the lemon wedges to the curry. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat. To plate your dish, divide the barley, salmon steaks and curry between 2 dishes. Garnish with the cilantro, green tops of the scallions and the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Cook the barley:
1 Cook the barley:
Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a bowl. Wipe out the pot. Set the barley aside in a warm place as you continue cooking.
2 Prepare the ingredients:
While the barley cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Remove and discard the roots of the scallions, then thinly slice on an angle, separating the white and green parts. Pick the cilantro off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon; mince the peel to get 2 teaspoons of lemon zest. Quarter the lemon and remove the seeds. Thinly slice the celery on an angle. Cut each bok choy lengthwise into quarters.
Prepare the ingredients:
Make the curry:
3 Make the curry:
In the same pot used to cook the barley, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add as much of the red curry paste as you’d like (depending on how spicy you’d like the dish to be) and cook 30 seconds to 1 minute, or until toasted and fragrant.
4 Finish the curry:
Stir the coconut milk, lemon zest and ¼ cup of water into the toasted curry and season with salt and pepper. Reduce the heat to low and cook, stirring occasionally, 12 to 15 minutes, or until thoroughly combined and the flavors have melded.
Finish the curry:
Make the batter & cook the salmon:
5 Make the batter & cook the salmon:
While the curry simmers, season both sides of the salmon steaks with salt and pepper then coat each with 1 tablespoon of rice flour (save the rest for the batter). In a medium bowl, whisk together the remaining rice flour and ½ cup of water. In a large pan (nonstick, if you have one), heat a ¼-inch layer of oil on medium-high until hot. Once the oil is hot enough that a few drops of batter sizzle immediately when added to the pan, dip both sides of each steak into the rice batter (letting any excess drip off), then carefully add to the pan. Cook 2 to 3 minutes per side, or until cooked through and browned. Transfer to a paper towel-lined plate and season with salt. Let rest as you finish cooking.
6 Add the vegetables to the curry:
Add the celery, bok choy and the juice of 2 of the lemon wedges to the curry. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat. To plate your dish, divide the barley, salmon steaks and curry between 2 dishes. Garnish with the cilantro, green tops of the scallions and the remaining lemon wedges. Enjoy!
Add the vegetables to the curry:
Browse Steps
1 of 6