Ingredients
1 smashed clove garlic
1/2 thinly sliced small red chile
1 chopped stalk lemongrass (outer layers removed)
1/2 cup Cleansing Broth
1 cup light coconut milk
Two 5-ounce skinless fillets wild salmon
2 tablespoons extra-virgin olive oil, divided
Coarse salt
1/2 sliced red onion
1 cup thinly sliced carrots
1 sliced head baby bok choy
1 cup cooked brown rice, divided
Sliced scallion, for garnish
Lime, for garnish
Preparation
In a small pot, bring garlic, chile, lemongrass, cleansing 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 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
Meanwhile, heat 1 tablespoon 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.
