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with Coconut and Baby Bok Choy

Ingredients:

• 500 grams Tasmanian Atlantic Salmon fillets, skinned
  
  
• 375 mills of light coconut milk
  
  
• Teaspoon of Thai red curry paste
  
  
• Teaspoon of brown sugar
  
  
• 2 stalks baby bok choy, washed & roughly shredded
  
  
• Tablespoon of coriander leaves
  
  
• Lime wedges to garnish

Instructions:

• Cut Salmon into chunks & set aside.
  
  
• Gently heat coconut milk, Thai red curry paste & sugar in a large saucepan.
  
  
• Add in Salmon & cover pan.
  
  
• Cook for 3-4 minutes over a gentle heat until Salmon is opaque.
  
  
• Stir in bok choy & replace lid.
  
  
• Cook for 2-3 minutes or until bok choy has wilted.
  
  
• Stir in coriander.
  
  
• Serve immediately with plain boiled rice & lime wedges.

Visit www.tasmaniansalmon.com.au for more recipe ideas using Tasmanian Atlantic Salmon.