New This Month

Baked Salmon with Coconut Broth


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

  • Servings: 2

Photography: Bryan Gardner

Source: Whole Living, 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-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


  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.

Reviews Add a comment

  • 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....