Salmon with Spicy Coconut Sauce

1 tbsp vegetable oil

4 (6 ounces each) salmon fillets

¼ tsp salt

¼ tsp pepper

1 red onion, thinly sliced

¼ tsp cayenne pepper

1 can (13.6-ounce) unsweetened coconut milk

1 tbsp lemon juice

1 roasted red pepper, sliced

1 head (1 pound) bok choy, chopped

Fresh basil, for garnish (optional)

Preparation:

In a skillet, heat vegetable oil over medium-high heat. Season salmon fillets with salt and pepper and cook until golden, 2 minutes per side. Transfer to a plate. Cook red onion with a pinch of salt and cayenne pepper, stirring, until golden, 6 minutes. Add unsweetened coconut milk and lemon juice and simmer, stirring, 10 minutes. Add red pepper and bok choy and simmer, 1 minute. Return salmon and simmer, 2 minutes; season to taste. Garnish with fresh basil. Serves: 4.