Ingredients

The following ingredients have 2 Servings
  • 1 smashed clove garlic
  • 1/2 thinly sliced small red chile
  • 1 chopped stalk lemongrass (outer layers removed)
  • 1/2 cup organic stock
  • 1 cup light coconut milk
  • Two 5-oz skinless filets 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)
  • Lemon (for garnish (or lime))

Instruction

  • In a small pot, bring garlic, chile, lemongrass, 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.
  • TIP: Refrigerate fish and broth in an airtight container up to one day.