Ingreadient

• 2 tablespoons extra-virgin coconut oil or vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 piece fresh ginger (1 inch), peeled and thinly sliced
• coarse salt
• 2 tablespoons thai green curry paste
• 1 can (14 ounces) unsweetened coconut milk
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
• 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
• lime wedges, for serving