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Baked Salmon with Coconut Broth

  • Servings: 2
Baked Salmon with Coconut Broth

Photography: Bryan Gardner

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


  • 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-oz skinless fillets wild salmon
  • 2 Tbsp 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


  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 Tbsp olive oil and season with salt. Bake until just cooked through, about 10 minutes.

  3. Meanwhile, heat 1 Tbsp 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 Note

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

Reviews (7)

  • LWhite83 21 Mar, 2013

    Oh. My. Gosh. Ahhh - mazing! This made me feel like I was eating in a restaurant. Favorite dish in the entire cleanse!

  • Terri Trentham Dorris 15 Feb, 2013

    This is my favorite recipe so far. Loved this one and I am sharing it with all my friends. I wasn't able to get lemon grass but used lemon zest instead. I will make this one again and again!

  • MrsArtTeacher 6 Feb, 2013

    Very good. I really enjoyed the process of simmering the sauce and all the flavor from it! The bok choy was nicely substantial and the dish was filling, tasty, and unexpected.

  • pdesiderio 4 Feb, 2013

    Absolutely delicious!

  • ferg4africa 30 Jan, 2013

    This recipe was delicious and just the thing I needed after a rough first week of detox. I added a bit more salt to the finished dish. It's wonderful squeezed with lime.

  • Jamescyril 26 Jan, 2013

    absolute deliciousness for the whole family

  • MountainMontana 25 Jan, 2013

    Delicious! I added a little honey (about a tsp), salt, and lime juice to the veggies. I tossed the wedge of lime into the coconut broth while it simmered. I will absolutely make this again. Lemongrass is the best....

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