Co­conut Lemon­grass Wild Salmon

Clean Eating - - RECIPES -

SERVES 4. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 50 MIN­UTES.

11/4 lb skin­less wild salmon (1 inch thick)

1 lime (NOTE: Juice half and cut re­main­ing half into 4 wedges.) ¼ tsp sea salt ¼ tsp ground black pep­per, di­vided 1 tsp sesame oil 1 tsp peanut or olive oil 1 large shal­lot, minced

1 stalk lemon­grass (NOTE: Re­move tough outer lay­ers and mince ten­der in­ner por­tion of bot­tom 3 inches.) 1 3-inch piece gin­ger, peeled and minced 3 cloves gar­lic, minced 2 cups low-sodium chicken broth 1 13.5-oz BPA-free can full-fat co­conut milk 1 small head cau­li­flower, cut into bite size flo­rets 1 small red Thai chile, halved length­wise and seeded 3 large makrut lime leaves, bruised (NOTE: Use the han­dle of your knife to bang the leaves.) 2 tbsp raw honey 4 large baby bok choy, quar­tered 1 cup grape toma­toes, halved 4 tsp fish sauce, op­tional ½ cup roughly chopped cilantro, op­tional

1. Pre­heat oven to 400°F. Sea­son salmon with lime juice, salt, 1/8 tsp black pep­per. Mist a large square of foil with cook­ing spray. Wrap salmon and bake for 10 min­utes; set aside in foil to cool. (TIP: You can line the foil with parch­ment to pro­vide a buf­fer be­tween the fish and the foil.)

2. In a large saucepan on medi­umhigh, heat sesame and peanut oil. Add shal­lots, lemon­grass and gin­ger; sauté for 3 min­utes. Add gar­lic and cook un­til fra­grant, about 30 sec­onds.

3. Add broth, co­conut milk, cau­li­flower, chile, lime leaves and honey. Bring to a boil. Add bok choy and toma­toes and bring to a boil again.

4. Re­move salmon from foil, place into cen­ter of saucepan im­mersed in liq­uid, cover and steam for 2 to 3 min­utes. Re­move from liq­uid and cut into 4 pieces or flake into smaller pieces.

5. To serve, di­vide veg­eta­bles evenly among bowls. Add salmon and liq­uid over top, di­vid­ing evenly. Driz­zle serv­ings with fish sauce (if us­ing). Sprin­kle with re­main­ing 1/8 tsp black pep­per, cilantro (if us­ing) and lime wedges.

PER SERV­ING (1/4 of recipe): Calo­ries: 514, To­tal Fat: 32 g, Sat. Fat: 20.5 g, Mo­noun­sat­u­rated Fat: 7 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 25 g, Fiber: 4 g, Sug­ars: 13 g, Pro­tein: 36 g, Sodium: 337 mg, Choles­terol: 66 g

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