Ingredientes para cantidad-de-porciones:

salmon

4 oz

Salmon filet, 1 inch thick

mango

1/2 cup

Green mango, small cubed

mango

1/2 cup

Fully ripe mango

mango juice

1/4 cup

Mango juice

1/2 cucharadita de Sal

2 tablespoon

Coconut milk

sesame oil

1/2 teaspoon

Sesame oil

1 cucharada Aceite oliva

1 teaspoon

Chopped lemongrass

rice vinegar

1 teaspoon

rice vinegar

grated ginger

1/2 tablespoon

Grated ginger

miel

1/2 teaspoon

Honey

sal y pimienta

A peace of teaspoon

Salt and pepper

1 cucharada Aceite oliva

1 bunch

Baby bok choy

carriots

1/4 cup

Carrot sticks

brocoli

1/2 bunch

Chinese broccoli

  1. 4 oz salmon filet, 1 inch thick

  2. 1/2 cup green mango, small cubed

  3. 1/2 cup fully ripe mango

  4. 1/4 cup mango juice

  5. 2 tablespoon coconut milk

  6. 1/2 teaspoon sesame oil

  7. 1 teaspoon chopped lemongrass

  8. 1 teaspoon rice vinegar

  9. 1/2 teaspoon rated ginger

  10. 1/2 teaspoon honey

  11. A peace of teaspoon salt and pepper

  12. 1 bunch baby bok choy

  13. 1/4 cup carrot sticks

  14. 1/2 bunch Chinese broccoli


Instrucciones:

  1. 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.

    Salmon spicy coconut3
  2. 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.

    Salmon spicy coconut2
  3. Place the salmon in the pan with the vegetables and bake at 475F for 12 to 15 minutes. Serve.

    Salmon spicy coconut1