Green onion, scallion, ramp
(sliced, separated white and green)
Lime juice (fresh)
1/2 medium pepper(s)
Red bell pepper
(core and seeds removed, cut into 1/2 inch cubes)
(thinly sliced, to taste)
Thai basil, fresh
(cut in half lengthwise, then sliced)
Preheat oven to 450 degrees.
Wrap a cooking sheet in foil. Place salmon, skin side down, on the foil wrapped baking sheet. Drizzle salmon with about 2 tbsp. of grapeseed or olive oil, rub across the top of the salmon so that it is coated evenly. Season with Steak Seasoning (or salt and pepper) to taste.
Before placing your salmon in the oven, make sure all of your other ingredients are chopped and are on hand ready to go.
Place salmon in the oven, bake until salmon is cooked through, about 12 to 15 minutes.
Meanwhile, while the salmon is baking: in a large skillet heat 2 tbsp. of grapeseed oil or olive oil over medium-high heat. When hot, add in the garlic, thai chiles, ginger, red pepper, zucchini, mushrooms, the bok choy, and the bulb (white part) of the green onion. Sauté for about 4 minutes, or until veggies just begin to get tender.
Now add in the green curry paste, stir in, and sauté for 1-2 minutes more.
Turn heat down to medium-low. Add in the coconut milk, the fish sauce, the lime juice, and the rest of the green onion (save a few for garnish if you want). Cook with at a light simmer, where it is just barely bubbling (you may need to turn down to low depending on your stovetop), stirring occasionally, until the salmon is done cooking in the oven.
Remove Salmon from the oven, and using a sturdy spatula, gently remove the salmon from the skin (optional, I just prefer to remove the skin-leave it on if you would like).
Serve over green curry vegetables and top with freshly chopped basil and green onions. Enjoy!