Thai-Inspired Coconut Green Curry Salmon

• Four [6-ounce] center-cut salmon filets, skin and pin-bones removed ↔ Replace
• 1 teaspoon Kosher salt ↔ Replace
• ½ teaspoon pepper ↔ Replace
• 2 tablespoons avocado oil ↔ Replace
• 1 medium zucchini, (cut in half lengthwise and sliced thin) ↔ Replace
• 1 small red bell pepper, (core and seeds removed and cut into ½-inch cubes) ↔ Replace
• 6 baby bella mushrooms, (stem removed and sliced thin) ↔ Replace
• 6 green onions, (sliced thinly on the diagnal, white and green parts separated) ↔ Replace
• 2 garlic cloves, (minced) ↔ Replace
• 1 teaspoon grated ginger ↔ Replace
• 2 tablespoons green curry paste ((I like Mae Ploy brand)) ↔ Replace
• 1 cup unsweetened coconut milk ↔ Replace
• 1 tablespoon fish sauce ↔ Replace
• 2 tablespoons fresh lime juice ((about 1 lime)) ↔ Replace
• 2 heads of baby Bok Choy, (ends trimmed and roughly chopped) ↔ Replace
• ¼ cup Thai basil, (roughly torn (sub regular basil)) ↔ Replace
• Prepared rice or cauliflower rice ((optional for serving)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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