Paistettu lohi kookospalmulla
Tämä thai-infusoidut lohiastiat käyttävät kookosmaitoa, sitruunaruohoa ja chilejä.
Lähde: Koko elämä, tammikuu / helmikuu 2013
Tarjoilut
Tämä thai-infusoidut lohiastiat käyttävät kookosmaitoa, sitruunaruohoa ja chilejä.
Lähde: Koko elämä, tammikuu / helmikuu 2013
Tarjoilut
27.04.2023 @ 06:42
These Thai-infused salmon dishes use coconut milk, lemongrass, and chilies. Source: Koko elämä, January/February 2013. The ingredients include 1 crushed garlic clove, 1/2 thinly sliced small red chili, 1 chopped stalk of lemongrass (outer layer removed), 1/2 cup of broth, 1 cup of light coconut milk, two 5-ounce skinless wild salmon fillets, 2 tablespoons of extra-virgin olive oil divided, coarse salt, 1/2 sliced red onion, 1 cup of thinly sliced carrots, 1 sliced head of baby bok choy, 1 cup of cooked brown rice divided, sliced scallion for garnish, and lime for garnish. The instructions are to bring garlic, chili, lemongrass, broth, and coconut milk to a boil in a small pot. Reduce heat and simmer until fragrant, about 20 minutes. Strain out solid ingredients and keep warm. Preheat oven to 375 degrees. Rub salmon with 1 tablespoon of olive oil and salt. Bake until cooked through, about 10 minutes. Meanwhile, heat 1 tablespoon of oil in a pan over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes. For each serving, top 1/2 cup of cooked brown rice with salmon fillets and vegetables. Whisk broth, garnish with scallion, and squeeze lime over the top.