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Coconut salmon with bok choy & rice
848 kcal per person
38g Protein
69g Carbs
47g Fat
7g Fiber
Ingredients
- 1 salmon fillet
- 3 ounces brown rice (84 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 head baby bok choy
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon turmeric (2 g)
- 3 fluid ounces coconut milk (90 ml)
- 2 fluid ounces water (60 ml)
- 1 squeeze lime juice (5 ml)
Preparing this recipe
- Remove the salmon from the freezer and let it thaw on a plate.
- Cook the rice according to the package instructions. Set aside.
- Finely chop the onion, mince the garlic and grate the ginger. Roughly chop the bok choy, keeping the stems and leaves separate.
- Heat the oil in a large skillet over medium heat. Season the salmon with salt and pepper, then cook for 2-3 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, add the onion, garlic and ginger. Sauté for 2-3 minutes until the onion softens.
- Stir in the turmeric, coconut milk and water. Bring to a boil, then let it simmer for 3-4 minutes until the sauce slightly thickens. Add a splash more water if the sauce becomes too thick.
- Add the lime juice and season with salt and pepper.
- Add the bok choy stems and cook for 2–3 minutes, until they begin to soften. Stir in the bok choy leaves and cook for 1-2 minutes, until wilted.
- Return the salmon to the pan and let it warm through in the sauce.
- Divide the rice onto plates and serve topped with the salmon, coconut sauce and bok choy.
Tip van FitChef
1. Add some chili pepper to the coconut milk for an extra kick.
2. Marinate the salmon in lime juice and a little garlic for 15 minutes before cooking.
