One of my most favorite restaurants in Dallas is PakPao Thai in the Design District. Amungst a lot of their menu items, one of my go-to choices is their Green Curry Salmon dish, which became the inspiration for this recipe. I am VERY pleased with the way my copy-cat dish came out. If it isn’t better than Pak Pao’s, than it is a close second! Not to mention it only took me 25-30 minutes to whip this up and it is Whole 30 Approved, Gluten Free, and Paleo Friendly. Boom!! So those of you on a strict diet, rejoice! You’ve got one heck of a meal coming your way that is FILLED with flavor!
Ingredients (serves 2):
- 2 6-8oz. Portions of Salmon
- 1 zucchini, cut in half lengthwise then sliced
- 2-3 thai chiles (or serrano peppers) sliced thinly
- 2 cloves of garlic, thinly sliced
- 5 Baby Bella Mushrooms, stem removed and sliced (about 2 cups)
- 1/2 red bell pepper, core and seeds removed and cut into 1/2 inch cubes
- 1 head of baby bok choy, cut into fourths
- 1 inch piece of Ginger, peeled and grated
- 4 tbsp. of grapeseed or olive oil
- 13.5 oz. can of Chaokoh Coconut Milk or Thai Kitchen Coconut Milk
- 2 tbsp. Thai Kitchen Green Curry Paste
- 1 tbsp. Red Boat Fish Sauce
- 2 Tbsp. Fresh Squeezed Lime Juice
- 1/4 cup freshly chopped thai basil (or regular basil)
- 2 whole green onions, sliced and separate the top dark green slices from the bulb (whiter part) of the onion.
- Montreal Steak Seasoning (or Salt and Pepper), to taste
1. Preheat oven to 450 degrees.
2. Wrap a cooking sheet in foil. Place salmon, skin side down, on the foil wrapped baking sheet. Drizzle salmon with about 2 tbsp. of grapeseed or olive oil, rub across the top of the salmon so that it is coated evenly. Season with Montreal Steak Seasoning (or salt and pepper) to taste.
3. Before placing your salmon in the oven, make sure all of your other ingredients are chopped and are on hand ready to go.
4. Place salmon in the oven, bake until salmon is cooked through, about 12 to 15 minutes.
5. Meanwhile, while the salmon is baking: in a large skillet heat 2 tbsp. of grapeseed oil or olive oil over medium-high heat. When hot, add in the garlic, thai chiles, ginger, red pepper, zucchini, mushrooms, the bok choy, and the bulb (white part) of the green onion. Saute for about 4 minutes, or until veggies just begin to get tender.
6. Now add in the green curry paste, stir in, and saute for 1-2 minutes more.
7. Turn heat down to medium-low. Add in the coconut milk, the fish sauce, the lime juice, and the rest of the green onion (save a few for garnish if you want). Cook with at a light simmer, where it is just barely bubbling (you may need to turn down to low depending on your stovetop), stirring occasionally, until the salmon is done cooking in the oven.
8. Remove Salmon from the oven, and using a sturdy spatula, gently remove the salmon from the skin (optional, I just prefer to remove the skin-leave it on if you would like). Serve over green curry vegetables and top with freshly chopped basil and green onions. Enjoy!