A one-pan salmon dish. Be sure to serve on a bed of rice, to soak up the wonderful flavors of the curry made with green curry paste and coconut milk, as well as ginger and garlic. Top your serving in a bowl, with chopped scallions, cilantro, cashews, and chile (if using).
Season salmon on all sides with 1 teaspoon salt. Let sit until ready.
Cook coconut milk, curry paste, ginger, garlic, and remaining 1 teaspoon salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
Meanwhile, cut bok choy stems into ½" thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat.
Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
Scatter scallions, cilantro, cashews and chile (if using) over salmon and box ahoy. Serve with rice alongside (if using).