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

Name: 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; fresh ground pepper; Optional: a few sprigs of cilantro (washed and air-dried); Optional: 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.

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Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned...

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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
fresh ground pepper
<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.