Red curry salmon chowder

I picked up this month's Living Naturally at Vitamin Cottage and saw this recipe. Sounded great although I had to go to Talin to pick up my red curry paste! I have already amended the recipe to how I will make it next time- more veggies and less fish.

1 tablespoon coconut oil

1 small red onion (thinly sliced) 

3 cups mushrooms (sliced)

1 tablespoon Thai red curry paste

1 tablespoon fresh ginger (grated)

4 cloves garlic (minced)

14 ounces (1 can) light coconut milk

1 cups low-sodium vegetable

2 teaspoons low-sodium fish sauce

2 teaspoons honey

3/4 pound skinless salmon fillet (cut into large chunks)

3-4 small heads bok choy (thinly sliced crosswise)

1/2 cup loosely packed basil leaves (thinly sliced crosswise)- Served with this

1/2 cup cilantro leaves and thin, tender stems- Served with this

2 large limes (cut into wedges)

 Heat coconut oil in a medium-large saucepan; cook onion and mushrooms for 3–5 minutes, until just softened. Stir in curry paste, ginger, garlic, and Fresno pepper(if using); cook for 1 minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, covered, for 3–6 minutes (depending on salmon thickness), until bok choy is tender. Divide among four bowls, sprinkle with basil and cilantro, and serve with lime wedges on the side. 

 **Delicious and pretty fast to make. Next time, I will add more mushrooms and bok choy and less salmon. (I've already amended the recipe above- so I won't forget!) This is best way I've ever made bok choy! We all laughed when we ate it- because none of us could remember having salmon in soup!

Steamed greens with sweet sesame dressing

Although this recipe calls for spinach, I will be trying it with the asian greens we get this week.
The recipe comes from a site in New Zealand- Ruth Pretty. I'll be serving it with marinated tempeh cut into thin strips, marinated in the teriyaki marinade from last week.

Ingredients

90g (1/2 cup) sesame seeds
90ml(6 tbsp) soy sauce
18g (1 + 1/2 tbsp) sugar

90ml (6 tbsp) mirin
salt and freshly ground pepper
750g spinach leaves (destalked)

Method

• To make Sweet Sesame Dressing: Place sesame seeds into a dry frying pan and toast till they are golden. Place sesame seeds into a mortar (or food processor fitted with a metal blade) with enough soy sauce so that seeds can be crushed with a pestle to resemble a paste. Add remaining soy sauce, sugar and mirin and mix to combine. Season to taste. Cover and refrigerate till required.
• Fill a steamer base with water and bring to the boil. Add spinach to steamer basket and steam for 3-4 minutes or till tender but still bright green. Drain well.
• Place dressing into a small non-reactive saucepan and, over gentle heat, bring to the boil. Simmer for 1-2 minutes or till dressing thickens. 

 
 










** I liked this dish. It was easy to make and the greens were delicious the next day with the sauce. One of my daughters loved the tempeh.

Steamed Asian Greens with Honey Soy Sesame Dressing

This recipe looks like a nice way to eat our LPO asian greens. I paired it with the teriyaki salmon (recipe on blog). You can find this recipe on food network.

1 1/2 pounds spinach, baby bok choy, Chinese broccoli, or a combination
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish

Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.

 **Great accompaniment to the salmon and rice. I thought the dressing was fabulous on the salmon.

Sauteed Bok Choy with Fried Garlic

I once did a team building exercise at Ruth Pretty's Cooking School. What fun we had! When we finished, we each received a package full of the recipes of all the dishes we'd just cooked. I couldn't find this recipe on her website, but there are plenty of others in her recipe section.

Serves 6

2 T oil
5 cloves garlic, thinly sliced into strips
300-350 g (6) young bok choy
1/3-1/2 C water
salt and pepper

Heat a medium heavy fry pan to medium hot and add oil. Add the garlic and fry until golden brown, being careful not to burn. Remove quickly to avoid over-browning.
Place bok choy in the same pan with enough water to just cover the base of the pan.Cover with a lid and cook for 2-3 minutes. Remove lid, turn bok choy over and cook for a further 2 minutes or until tender when cut with a knife. It should still be bright green.
Remove bok choy from pan and place onto a warmed serving platter twisting each one as you go. The leaf end then appears tied together.
Sprinkle with fried garlic and season to taste. Serve hot.

 **Easy to make dish. I think I'll keep looking, however.