In a very small bowl mix coconut milk, 1 teaspoon sesame oil, lemongrass, ginger, rice vinegar, honey and 1/8 teaspoon of salt and of pepper. Rub or brush over salmon. Refrigerate 10 minutes or more.

Cut the root of the bok-choy and of the broccoli stems. Separate the bok-choy leaves and the individual broccoli stems. Peel and slice the carrots into matchsticks, or slice them very thinly in the mandolin. Place all three in a bowl and mix with mango juice, 1/2 teaspoon sesame oil, and a pinch of salt. Mix and transfer to a baking pan.

Place the salmon in the pan with the vegetables and bake at 475F for 12 to 15 minutes. Serve.