Baked Salmon with Coconut Broth
Prep Time
15 minutes
Prep Notes
This is a quick and easy meal. Combine with steamed fresh asparagus, and a green salad, is light and refreshing.
Cooking Time
40 minutes
Yields
2 Serings
Ingredients
1-2 Cloves Garlic, smashed
1/2 Red Chili, dried, thinly sliced
1 Lemongrass stalk, thinly sliced (or 2 drops of Lemongrass DoTERRA Essential oil)
1/2 cup Vegetable broth (I use 1/2 of a 8oz boxed broth)
1 cup Coconut milk (for a creamy broth use the canned milk and mix the solid part with the liquid before adding to the broth)
2 Wild Salmon fillets
1/2 Red onion
1 cup Baby Bok Choy
1 cup Carrot, sliced
1 cup Cooked Quinoa or Brown Rice
1 Scallion, sliced
1/2 Lime, quartered
Directions
Preparing the Main Dish
1. In a small pot, put in smashed garlic and chili, lemongrass, along with the vegetable broth and coconut milk. Slowly bring to a light boil.
2. Simmer until fragrant, about 20 minutes. Strain; discard solid and keep warm.
3. Heat oven to 375 degrees (or BBQ) and rub two 5oz pieces of salmon with 1 Tbsp of olive oil and season with garlic pepper and salt.
4. Bake until just cooked through, about 10 - 17 minutes.
5. Heat another Tbsp of oil in a skillet over medium -high heat.
6. Add the Red onion, carrots and baby bok choy
7. Cook vegetables, stirring until tender, about 5 minutes
Cook Quinoa or brown rice
1. Follow package directions so that you have one cup of cooked rice or quinoa when you are finished
Plating your Dish
1. Place 1/3 - 1/2 cup of cooked Quinoa or Brown rice on each plate
2. Put the Salmon fillet on the bed of quinoa along with the vegetables
3. Ladle the broth over the salmon and vegetables
4. Top with sliced scallion, and a squeeze of lime.