Coconut Salmon Curry

Name: Coconut Salmon Curry
Ingredients: 1 lb. skinless sockeye salmon fillets, cut into 1 pieces; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. freshly ground pepper; ¼ cup vegetable oil; 4 small shallots, finely chopped; 4 lemongrass stalks, woody tops trimmed, tough outer layers removed, finely chopped; 4 scallions, white and pale green parts and dark green parts separated, thinly sliced; 4 garlic cloves, finely grated; 1 1 piece ginger, peeled, finely grated; 8 oz. mixed mushrooms (such as beech, shiitake, and/or maitake), torn; 3 Tbsp. Thai red curry paste; 2 13.5-oz. cans unsweetened coconut milk; 1 Tbsp. fish sauce; 2 tsp. honey; 2 baby bok choy, coarsely chopped; Zest and juice of 2 large limes; ¼ cup coarsely chopped Thai or sweet basil, plus leaves for serving; Cooked jasmine rice (for serving); 2 red Thai chiles, finely chopped; ⅓ cup salted roasted peanuts; Lime wedges (for serving)