Look for lime leaves in the produce or freezer section of Asian markets.
Poached Thai Salmon with Bok Choy
“This fail-safe meal is tasty, delicious, and filling. Bok Choi is a great source of vitamin A, which is vital for normal skin cell growth and development. As it is a fat-soluble vitamin, absorption is improved in this dish by the healthy omega-3 fatty acids from the salmon. A lack of vitamin A can cause rough, bumpy skin on the upper arms and thighs, a condition known as phyrnoderma (which can also be caused by a lack of essential fatty acids), so for beautifully smooth skin ready to be revealed after a long winter, this dish is perfect nourishment from the inside out.”
2 shallots, finely chopped
2 cloves of garlic, finely chopped or grated
a thumb-size piece of fresh ginger, peeled and finely chopped or grated
1 red chili, deseeded and chopped
1 lime leaf, finely shredded
1 stalk of lemongrass, finely chopped
2 cups fish or vegetable stock
2 salmon filets, skinned
2 bok choy, leaves separated
1 small handful fresh cilantro leaves, to serve
1. Heat 1 tablespoon of coconut oil in a medium saucepan and fry the shallots, garlic, ginger, and chili for a few minutes to soften. Add the lime leaf and lemongrass to the pan and cook for another minute.
2. Pour in the stock, bring to a boil, then reduce the heat. Simmer gently for 10 to 12 minutes to infuse the flavors. Add the salmon filets and allow to poach for 7 to 8 minutes over gentle heat. Add the bok choy leaves for the last minute of cooking.
3. Arrange the salmon filets and bok choy in serving bowls and ladle the fragrant broth over the top—remove the lime leaf and lemongrass before serving. Garnish with cilantro.