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Baked Salmon with Coconut Broth

  • servings: 2
Photography: Bryan Gardner

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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-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

Cook's Note

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

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Whole Living, January/February January/February 2013

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Reviews (7)

  • 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!

  • 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!

  • 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.

  • 4 Feb, 2013

    Absolutely delicious!

  • 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.

  • 26 Jan, 2013

    absolute deliciousness for the whole family

  • 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....