A fabulous, simple-enough-for-a-Wednesday dish using three staples: Bok choy, coconut milk and onion.

Serves 4


  • 1 Tbsp. vegetable oil
  • 4 (6-ounce) salmon fillets
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 red onion, thinly sliced
  • ¼ tsp. cayenne pepper
  • 1 (13.6-ounce) can unsweetened coconut milk
  • 1 Tbsp. lemon juice
  • 1 roasted red pepper, sliced
  • 1 head bok choy (1 pound), chopped
  • Fresh basil for garnish (optional)


Active time: 20 minutes
Total time: 40 minutes

In a skillet, heat vegetable oil over medium-high heat. Season salmon fillets with salt and pepper and cook until golden, 2 minutes per side. Transfer to a plate.

Cook red onion with a pinch of salt and cayenne pepper, stirring, until golden, 6 minutes. Add unsweetened coconut milk and lemon juice and simmer, stirring, 10 minutes.

Add red pepper and bok choy and simmer, 1 minute. Return salmon and simmer, 2 minutes; season to taste. Garnish with fresh basil.

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