Coconut Curry Salmon Steaks with Celery & Bok Choy over Barley

Coconut Curry Salmon Steaks

with Celery & Bok Choy over Barley

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving

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.

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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
tried-and-true
kitchen tools
step-by-step
instructions
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!

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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: