Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan - Foodies Mar

Ingredients

• 1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
• u00bd cup very thinly sliced shallots
• 2 tablespoons olive or vegetable oil, plus more if needed
• 1-inch piece of gingerroot, grated or finely chopped
• 1-2 cloves garlic, very thinly sliced or minced
• u00bd can (14/15 ounce can) diced tomatoes, drained
• 1 can full-fat coconut milk
• 4-5 ounces of baby bok choy, I used 2 pieces
• Juice of 1 to 1 u00bd fresh limes (or to taste)
• Kosher salt and fresh ground pepper to taste
• <b>Optional:</b> a few sprigs of cilantro (washed and air-dried)
• <b>Optional:</b> Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
• And I put the rice on to cook before I started preparing the braising/poaching sauce.
• ***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
• to being cut into equal size pieces. And even-sized pieces will cook at the same time.