Red Curry Salmon With Bok Choy And Pineapple Slaw

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1 pound baby bok choy, thinly sliced (4 cups)

1/2 medium pineapple, cut into bite-size pieces

1 cup fresh cilantro leaves

4 tablespoons canola oil

kosher salt and black pepper

1 tablespoon Thai red curry paste

1 teaspoon light brown sugar

1 1/4 pounds skinless salmon fillet, cut into 4 pieces

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