Easy and delicious, this salmon is served with wilted bok choy and a coconut lime sauce.
Prep Time: 20 minutes
Cooking Time: 20 minutes at 400° F (200° C)
Difficulty: easy
Yield: 4 servings
Ingredients
- 4 centre-cut salmon fillets
- 2 tablespoons of butter
- 6 baby bok choy, cut in big chunks
- 1 clove garlic, finely chopped
- 1 teaspoon of cooking oil
- 1/4 cup of water or as needed (60 ml)
For the Coconut Lime Sauce
- 3/4 teaspoon of grated ginger root
- 14 oz of coconut milk (396 g)
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1/4 teaspoon of turmeric
- 2 teaspoon of lime zest
- juice of a small lime
- salt and freshly ground pepper
Instructions
Preheat oven to 400° F (200° C) with rack on middle position. Line a large, rimmed baking sheet with a big sheet of heavy duty foil that’s large enough to fully wrap salmon fillet. Set aside.
In a medium bowl, whisk together all the sauce ingredients. Set aside.
Use paper towels to dab off all excess moisture from salmon filet. Place salmon onto foil-lined baking sheet. Evenly spoon 1/4 of the sauce mixture over the salmon. Carefully fold all four sides of the foil so that it creates a “packet” that seals tightly closes and won’t leak.
Bake 15 minutes.
While salmon cooks, prepare the bok choy. Heat a bit of cooking oil in a large skillet over medium heat. Add the garlic and bok choy leaves and cook, stirring for a minute. Add a tablespoon of water or so to the pan and allow to cook off, stirring once or twice while cooking another couple of minutes. Add a bit more water and allow to cook off, cooking and stirring another minute or so or until bok choy leaves are wilted and tender-crisp.
Add the remaining sauce and cook on medium heat until the salmon is ready.
Gently open the foil packet, leaving salmon on the foil.
Serve with rice.
Inspired from: Season & Suppers