Whole Living, January/February January/February 2013
-
Yield
Serves 2
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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
