Salmon with Peppers and Bok Choy
WW Points+: 12 per serving
3/4 c. coconut milk (using light coconut reduces the points per serving to 7)
2 Tbsp. fresh lime juice
1 Tbsp. Thai red curry paste
1 Tbsp. soy sauce
1 1/2 tsp. fish sauce
4 (6-ounce) salmon fillets
2 garlic cloves, minced
12 oz baby bok choy, cut crosswise into 1-inch pieces
1 red bell pepper, thinly sliced
3 c. cooked rice
1 Tbsp. fresh lime juice
8 basil leaves, chopped
Salt and pepper, to taste
Whisk together coconut milk, lime juice, curry paste, soy sauce and fish sauce. Add salmon, turn to coat, and refrigerate for 30 minutes to 3 hours.
Remove the salmon from the marinade to a plate, reserving the marinade.
Heat a large skillet coated with cooking spray over medium heat. Add the peppers, garlic and bok choy and cook for about 3 minutes, until just starting to get tender. Add the reserved marinade and bring to a simmer. Simmer gently while you cook the salmon.
Heat a non-stick skillet coated with cooking spray over medium-high heat. Add the salmon fillets and cook until browned on each side, 2 to 3 minutes per side.
Stir 1 Tbsp. lime juice and the basil into the prepared rice. Serve the salmon on the rice, topped with vegetables and sauce.
NOTES: Fantastic flavors, and super-easy. Bok choy is so healthy, and is just wonderful here.