I’ve arranged the cooking directions in an order that everything will be done at the same time.
You can easily swap out bok choy for another vegetable like green beans, broccoli, brussel sprouts or snap peas and flavour with the same dressing.
Scroll all the way down for a few nutrition facts about this dish and IBD :)
Ingredients
4 - 6 Salmon Fillets (wild Sockeye salmon for healthy omegas fats)
2 - 3 cups (500-750ml) full fat coconut milk
2 cloves garlic
2 Tbsp. minced ginger
1 stalk lemongrass
2 - 4 Tbsp. red curry paste (depending on your desired spiciness)
2 - 3 handfuls baby bok choy
1/4 cup soy sauce (Tamari if you’re Gluten-Free)
2 Tbsp. sesame oil
2 cups basmati rice
2 Tbsp. coconut oil
Sea salt (I use the Kelp added one for extra minerals and iodine for thyroid support)
Directions
Preheat oven to 400F and prepare a baking pan by lining it with tin foil or parchment paper.
Mince garlic, finely grate or chop ginger and prepare lemon grass by trimming ends, cutting it in half and smashing/rolling it to release flavours.
Mix sesame oil + soy sauce/tamari, HALF ginger and a tsp. sea salt together.
Place baby bok choy evenly on baking sheet. Drizzle bok choy with sesame oil dressing and massaging it to cover as much bok choy as possible. Bake in oven on middle rack for 20 mins.
Melt 1/2 Tbsp. coconut oil in a wide lid pan over medium heat. Add all garlic and half ginger to pan to sauté for a few minutes.
Poor coconut milk and add curry paste and lemongrass to pan. Stir all together until it becomes pinkish and reduce heat to low for a simmer. Place lid on pan.
Warm 4 cups water with 1.5 Tbsp. coconut oil in a pot. Once coconut oil is mostly melted, add 2 cups basmati rice & mix together. Simmer for 10 minutes.
Place salmon fillets in pan and cover with lid to poach salmon for 10 minutes.
Plate & Enjoy!
* for added flavour, mix in 1/4 cup unsweetened shredded coconut flakes into rice and garnish dish with fresh cilantro.
* any rice can be used for this recipe. I have even made this with quinoa, spiralled zucchini and rice pasta before; all delicious!
— shoutout to my friend Marie-France who introduced me to this salmon-style dish. xo —
NUTRITION TALK
Fibrous greens like the vegetables used in this recipe (bok choy, garlic, ginger or other vegetable swaps like broccoli, asparagus, brussel sprouts, green beans) are known as PREbiotics. PREbiotics feed healthy bacteria in our stomach, aka PRObiotics to support digestion and overall health.
IBD TALK
Do you have Crohn’s, Diverticulitis or Ulcerative Colitis (like me) ?
If you’re in remission = eating moderate amounts of these fibrous probiotics will help build and maintain a healthy gut microbiome.
If you’re in a flare = try to limit and/or eliminate fibrous vegetables as they can irritate the gut lining and worsen GI symptoms. Opt for well cooked, lower fibre vegetables like green beans, carrots, and potatoes.
