Baked Salmon with Coconut Broth
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 <u>Cleansing Broth</u>
- 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
- 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.
- Heat oven to 375 degrees. Rub salmon with 1 Tbsp olive oil and season with salt. Bake until just cooked through, about 10 minutes.
- 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.
- 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.
Refrigerate fish and broth in an airtight container up to one day.
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