Pan-Seared Salmon with Curried Vegetables

• Four 6-ounce salmon fillets, with skin
• Kosher salt and freshly ground pepper
• 3 tablespoons vegetable oil
• 1/4 pound shiitake mushroomsstems discarded, caps sliced 1/4-inch thick
• 1 3/4-pound head of bok choy, cut crosswise into 1/2 inch ribbons
• 1/4 pound snow peas, trimmed
• 2 teaspoons red curry paste
• 1 cup unsweetened coconut milk

1. Season the salmon with salt and pepper.
2. In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering.
3. Add the salmon skin side down and cook over moderately high heat until the skin is very crisp and brown, about 6 minutes.
4. Reduce the heat to moderate, flip the salmon and cook until the fish is just pink in the center, about 5 minutes longer.
5. Transfer the salmon to plates.
6. Add the remaining 1 tablespoon of vegetable oil to the skillet.
7. Stir in the mushrooms and cook until their edges are golden, about 2 minutes.
8. Add the bok choy and snow peas and cook, stirring occasionally, until crisp-tender, about 4 minutes.
9. Stir in the curry paste and cook until fragrant, 1 minute.
10. Pour in the coconut milk and simmer until the sauce has thickened, about 3 minutes.
11. Season with salt and pepper.
12. Spoon the vegetables and sauce around the salmon and serve.

salmon, kosher salt, vegetable oil, shiitake, choy, snow peas, red curry, unsweetened coconut milk

Taken from www.foodandwine.com/recipes/pan-seared-salmon-with-curried-vegetables (may not work)