Coconut Curry Salmon with Sugar Snap Peas and Bok Choy

ready in 15 minutes

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Sambal
  • Info
    2 Tbsp. Sweetened Flaked Coconut
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 1 Lime
  • Info
    4 oz. Green Curry Sauce
  • 5 oz. Sliced Bok Choy
  • 6 oz. Snap Peas
  • Info
    12 oz. Salmon Fillets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    549
  • Carbohydrates
    21g
  • Fat
    36g
  • Protein
    39g
  • Sodium
    1141mg

Recipe Steps

  • 1

    start the salmon

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

  • 2

    cook the vegetables

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas and seasoning to hot pan and stir occasionally until snap peas are tender, 6-8 minutes. After 3 minutes, add bok choy to pan. Sambal to taste.

  • 3

    finish the salmon

    add curry and coconut flakes to pan with salmon. 1 minute until warmed.

  • 4

    finish the dish

    plate as shown.

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