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–+ servings

Coconut Simmered Salmon

5 | 4 reviews
This 30-minute dinner has no business being this delicious. It's a simple combination of some of my favorite vegetables: red onion, carrots and bok choy, cooked down with some aromatics and then simmered with coconut milk. I let salmon steam on top, but this can be done with any fish or vegetarian protein you prefer.
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup white rice, any kind
  • 1 large head of bok choy, or two small heads
  • 1 large red onion
  • 2 large carrots
  • 1 small serrano pepper
  • 3 garlic cloves, grated
  • 1- inch knob of fresh ginger, peeled and grated
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 13.5 -ounce can of full- fat coconut milk
  • 1 cup water
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 1/4 pounds of Atlantic salmon
  • Tender herbs such as mint, dill, cilantro, for serving
  • Lime, for serving

Instructions 

  1. First, cook the white rice according to package instructions, or by using a rice cooker.
  2. Wash the bok choy and pull off the leaves. Set aside. Peel the red onion and thinly slice it. Peel the carrots and thinly slice them. Thinly slice the serrano pepper. Grate the garlic cloves and the ginger. Set all components to the side.
  3. Place a large high-sided sauté pan with a fitted lid over medium heat. Add 1/2 cup of olive oil, then 2 teaspoons turmeric, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 teaspoon coriander. Give the spices a swirl in the oil.
  4. Add the red onion, carrots and serrano pepper to the pan, cook for 12-13 minutes, or until the vegetables are very softened. Add the garlic and ginger and cook for 2 minutes or until the garlic is no longer raw.
  5. While those vegetables are cooking, season the salmon on both sides with salt and pepper and cut it into 2-inch chunks.
  6. After the vegetables have cooked down, add the bok choy, the can of coconut milk, and 1 cup of water. Bring this to a simmer, taste and season with salt and pepper, then cover, and let simmer for 5 minutes or until the bok choy has wilted.
  7. Uncover and add the salmon, then cover the pan again and simmer for 6-7 minutes or until the salmon is cooked through and flaky. Turn off the heat.
  8. Taste the broth and season if needed, then scatter torn herbs all over the top.
  9. Serve with white rice and lime wedges.
Serving: 5ozCalories: 590kcalCarbohydrates: 25gProtein: 31gFat: 41g