Salmon with coconut bok choy

Tamara West

For a slightly less rich dish, simply steam the bok choy and serve with jasmine rice and sprinkle with furikake, a Japanese seaweed mix.

Salmon

4 fillets	Salmon, boned, about 150g each (Main)
¾ cup	Mayonnaise
3	Spring onions, finely chopped
1 ½ tsp	White miso paste
½ tsp	Dashi
1	Red chilli, deseeded and finely chopped

Bok choy

4 heads	Baby bok choy, halved lengthwise
200 ml	Coconut milk
2 tsp	Thai green curry paste
1 tsp	Fish sauce
1	Lime, freshly juiced

Directions

1. Heat the oven to 200C. Line a shallow baking tray with baking paper and place the salmon fillets on it.
2. In a bowl mix together the mayonnaise, spring onions, white miso, dashi and chilli then spread evenly over the salmon, covering fillets completely. Place in the oven and cook for 10 minutes until the salmon is cooked through and flakes away easily and the sauce is golden.
3. Meanwhile, cook the bok choy. Place the coconut milk, curry paste, fish sauce and lime juice in a wide saucepan and bring to a simmer. Add the bok choy, cover and simmer for 5 minutes until the bok choy is just tender. If necessary, cut cooked bok choy into smaller pieces to eat with a fork only. Serve with jasmine rice.

Kathy recommends

Add 2 stalks lemongrass, cut into 5cm pieces and lightly crushed, to the rice during cooking.