Ingredientes para cantidad-de-porciones:
4 oz
Salmon filet, 1 inch thick
1/2 cup
Green mango, small cubed
1/2 cup
Fully ripe mango
1/4 cup
Mango juice
2 tablespoon
Coconut milk
1/2 teaspoon
Sesame oil
1 teaspoon
Chopped lemongrass
1 teaspoon
rice vinegar
1/2 tablespoon
Grated ginger
1/2 teaspoon
Honey
A peace of teaspoon
Salt and pepper
1 bunch
Baby bok choy
1/4 cup
Carrot sticks
1/2 bunch
Chinese broccoli
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4 oz salmon filet, 1 inch thick
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1/2 cup green mango, small cubed
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1/2 cup fully ripe mango
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1/4 cup mango juice
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2 tablespoon coconut milk
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1/2 teaspoon sesame oil
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1 teaspoon chopped lemongrass
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1 teaspoon rice vinegar
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1/2 teaspoon rated ginger
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1/2 teaspoon honey
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A peace of teaspoon salt and pepper
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1 bunch baby bok choy
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1/4 cup carrot sticks
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1/2 bunch Chinese broccoli
Instrucciones:
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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.
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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.
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Place the salmon in the pan with the vegetables and bake at 475F for 12 to 15 minutes. Serve.
