1 small onion, diced
1 small stalk celery, diced
1 tablespoon butter
1 cup white wine
1 fourteen-ounce can coconut milk, unsweetened
2 ounces cream
1 teaspoon green curry paste
zest from 2 limes
2 six-ounce salmon filets
salt and pepper to
taste 1/2 cup macadamia nuts, crushed

Sauté vegetables in butter until soft. Add white wine and reduce to 1/2 cup. Add coconut milk and cream and bring to a boil, simmer 3 minutes. Remove, strain, and stir in curry paste and lime zest. Season salmon with salt and pepper. Press one side into macadamia nuts. Sauté fish in olive oil in medium hot skillet and brown each side. Remove fish from pan and place on top of steamed bok choy in center of serving plate. Pour sauce around and serve immediately.