Red Curry Salmon with Pineapple Slaw

Red Curry Salmon with Pineapple Slaw

INGREDIENTS

1. 1pound baby bok choy, thinly sliced (4 cups)
2. 1/2medium pineapple, cut into bite-size pieces
3. 1cup fresh cilantro leaves
4. 4tablespoons canola oil
5. kosher salt and black pepper
6. 1tablespoon Thai red curry paste
7. 1teaspoon light brown sugar
8. 1 1/4pounds skinless salmon fillet, cut into 4 pieces

DIRECTIONS

1. In a medium bowl, toss the bok choy and pineapple with the cilantro, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit for 15 minutes before serving.
2. Meanwhile, heat broiler. In a small bowl, mix together the curry paste, sugar, the remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Place the salmon on a foil-lined broilerproof baking sheet and, dividing evenly, brush with the curry paste mixture. Broil until the salmon is opaque throughout, 5 to 7 minutes. Serve with the slaw.