Adapted from wholeliving.com website. Double the recipe for company!
Ingredients
1smashed clove garlic
1/2thinly sliced small red chile
1chopped stalk lemongrass, outer layers removed
1/2cuporganic stock
1cuplight coconut milk
Two 5-oz skinless filets wild salmon
2Tbspextra-virgin olive oil, divided
Coarse salt
1/2sliced red onion
1cupthinly sliced carrots
1sliced head baby bok choy
1cupcooked brown rice, divided
Sliced scallion, for garnish
Lemon, for garnish (or lime)
Instructions
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.