I’ll tell you what I did. And then I will tell you what I would do if I did it again. That way you can learn from my errors. Fun, right?
This is super simple, and with a few tweaks, could be really really great, I think. So first of all, I put “coconut milk” on the grocery list. And hubs brought home something like this. When what I was thinking was something like this. I didn’t even realize there were two kinds. I used it anyway. I think the stuff in the can is totally different. Well, you aren’t supposed to drink it as a milk substitute for sure, so I guess that is a big difference. Go with the canned stuff, guys!
Secondly, it just needed something. Garlic? Maybe ginger? Fish sauce? Not sure. Not bad, but definitely a recipe to play around with.
1/4 cup light coconut milk
zest and juice from 2 limes
2 thai chilies.
2 salmon filets
- Combine coconut milk, lime zest and juice, and chilies.
- Bring to a simmer, cover and Poach salmon in mixture for 10 minutes. (It is super easy, which is a big plus!)
I served it along side some braised bok choy. This is the first time I have tried braising a vegetable, and it was pretty good.
Braised Bok Choy:
Juice and zest from 1 lemon
2 tbs olive oil
1/4 cup white wine.
3-4 small heads of bok choy, leaves separated
2-3 large leeks, washed, separated.
- Preheat oven to 375
- Combine all marinade ingredients.
- Put bok choy and leeks in an oven safe dish, cover with marinade.
- Braise for 15 minutes, or really just until it is wilty and tender-crisp.
I have this fun stuff. Black salt from Hawaii. How exotic. I sprinkled some of that on everything and called it a day.
My bok choy came from Crighton Farm, which I received via Penn’s Corner Farm Stand.