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Baked Salmon with Coconut Broth

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

  • Servings: 2

Photography: Bryan Gardner

Source: Whole Living, 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.

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