Baked Salmon with Coconut Broth

This Thai-infused salmon dish uses coconut milk, lemongrass and chiles.

  • Servings: 2
Baked Salmon with Coconut Broth

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013

Ingredients

  • 1 smashed clove garlic
  • 1/2 thinly sliced small red chile
  • 1 chopped stalk lemongrass (outer layers removed)
  • 1/2 cup Cleansing Broth
  • 1 cup light coconut milk
  • Two 5-ounce skinless fillets wild salmon
  • 2 tablespoons extra-virgin olive oil, divided
  • Coarse salt
  • 1/2 sliced red onion
  • 1 cup thinly sliced carrots
  • 1 sliced head baby bok choy
  • 1 cup cooked brown rice, divided
  • Sliced scallion, for garnish
  • Lime, for garnish

Directions

  1. In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.

  2. Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.

  3. Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.

  4. For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.

Cook's Notes

Refrigerate fish and broth in an airtight container up to 1 day.

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