Salmon with coconut milk and lime

Servings: 4

Preparation: 10 minutes

Cooking: about 15 minutes

Ingredients

• 600 g (1.32 lb) raw salmon, cut into large cubes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 15 ml (1 tbsp) fresh ginger, grated
• 15 ml (1 tbsp) olive oil
• 4 bok choy, halved
• 400 ml (1 can) coconut milk
• 15 ml (1 tbsp) honey
• 2 limes, zest and juice
• 1/2 cube of concentrated vegetable stock, crumbled
• 125 ml (1/2 cup) water
• Salt and pepper to taste
• 500 ml (2 cups) hot cooked rice

Preparation

1. In a hot skillet over medium heat, sauté the onion, garlic and ginger in the olive oil for 2 minutes. Add the bok choy and sauté for 3 minutes.
2. Add coconut milk, honey, lime juice and zest, vegetable broth, water and mix.
3. Then arrange the salmon cubes and simmer over low heat for 7 to 8 minutes, until the salmon is cooked. Check the seasoning with salt and pepper.
4. Serve with hot rice.