Foodie’s Markets distinctive, diverse,
and delicious foods.
 is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice. data-pin-do=)
Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan
May 18, 2024
Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice.
Ingredients
1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
½ cup very thinly sliced shallots
2 tablespoons olive or vegetable oil, plus more if needed
1-inch piece of gingerroot, grated or finely chopped
1-2 cloves garlic, very thinly sliced or minced
½ can (14/15 ounce can) diced tomatoes, drained
1 can full-fat coconut milk
4-5 ounces of baby bok choy, I used 2 pieces
Juice of 1 to 1 ½ fresh limes (or to taste)
Kosher salt and fresh ground pepper to taste
Optional: a few sprigs of cilantro (washed and air-dried)
Optional: Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
And I put the rice on to cook before I started preparing the braising/poaching sauce.
***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
to being cut into equal size pieces. And even-sized pieces will cook at the same time.
Directions
Make the poaching/braising sauce
Choose a wide sauté pan with high sides and a cover. Add the oil to the pan and heat over medium heat. Add the thinly sliced shallots and stir immediately. Add a pinch of kosher salt. Keep stirring and cook over medium-low heat as the shallots begin to turn light brown and caramelize. Don’t burn them! Add the minced gingerroot and garlic to the shallots. Stir well to combine. Add the diced tomatoes and cook for 2-3 minutes over medium heat. Add the can of coconut milk and stir well. Simmer the sauce for five minutes while you prepare the baby bok choy.
Cut the ends off the bok choy pieces and separate them into individual leaves. Wash the leaves and shake off excess water in a colander or strainer. Cut the leaves into half lengthwise. Add the leaves to the braising liquid.
Season the salmon pieces with some kosher salt and fresh ground black pepper. Add the salmon pieces to the pot and make sure they are at least half-way submerged in the braising liquid. Bring the pan to a bare simmer, cover the pan and cook the salmon until the pieces are just cooked through. (Make sure the liquid is at a bare simmer and NOT boiling.) The fish will cook very quickly in probably 5-6 minutes. (They are cooked through when they are a bit firm to the touch and look opaque.)
Turn off the heat and taste the sauce. Season to taste with lime juice, kosher salt and fresh ground pepper.
Serve with bowls of steaming Jasmine rice. (Or other rice you choose.) Add sprigs of cilantro to each serving.
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Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan
April 21, 2023
Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice.
Ingredients
1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
½ cup very thinly sliced shallots
2 tablespoons olive or vegetable oil, plus more if needed
1-inch piece of gingerroot, grated or finely chopped
1-2 cloves garlic, very thinly sliced or minced
½ can (14/15 ounce can) diced tomatoes, drained
1 can full-fat coconut milk
4-5 ounces of baby bok choy, I used 2 pieces
Juice of 1 to 1 ½ fresh limes (or to taste)
Kosher salt and fresh ground pepper to taste
Optional: a few sprigs of cilantro (washed and air-dried)
Optional: Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
And I put the rice on to cook before I started preparing the braising/poaching sauce.
***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
to being cut into equal size pieces. And even-sized pieces will cook at the same time.
Directions
Make the poaching/braising sauce
Choose a wide sauté pan with high sides and a cover. Add the oil to the pan and heat over medium heat. Add the thinly sliced shallots and stir immediately. Add a pinch of kosher salt. Keep stirring and cook over medium-low heat as the shallots begin to turn light brown and caramelize. Don’t burn them! Add the minced gingerroot and garlic to the shallots. Stir well to combine. Add the diced tomatoes and cook for 2-3 minutes over medium heat. Add the can of coconut milk and stir well. Simmer the sauce for five minutes while you prepare the baby bok choy.
Cut the ends off the bok choy pieces and separate them into individual leaves. Wash the leaves and shake off excess water in a colander or strainer. Cut the leaves into half lengthwise. Add the leaves to the braising liquid.
Season the salmon pieces with some kosher salt and fresh ground black pepper. Add the salmon pieces to the pot and make sure they are at least half-way submerged in the braising liquid. Bring the pan to a bare simmer, cover the pan and cook the salmon until the pieces are just cooked through. (Make sure the liquid is at a bare simmer and NOT boiling.) The fish will cook very quickly in probably 5-6 minutes. (They are cooked through when they are a bit firm to the touch and look opaque.)
Turn off the heat and taste the sauce. Season to taste with lime juice, kosher salt and fresh ground pepper.
Serve with bowls of steaming Jasmine rice. (Or other rice you choose.) Add sprigs of cilantro to each serving.
Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan
July 1, 2022
Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice.
Ingredients
1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
½ cup very thinly sliced shallots
2 tablespoons olive or vegetable oil, plus more if needed
1-inch piece of gingerroot, grated or finely chopped
1-2 cloves garlic, very thinly sliced or minced
½ can (14/15 ounce can) diced tomatoes, drained
1 can full-fat coconut milk
4-5 ounces of baby bok choy, I used 2 pieces
Juice of 1 to 1 ½ fresh limes (or to taste)
Kosher salt and fresh ground pepper to taste
Optional: a few sprigs of cilantro (washed and air-dried)
Optional: Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
And I put the rice on to cook before I started preparing the braising/poaching sauce.
***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
to being cut into equal size pieces. And even-sized pieces will cook at the same time.
Directions
Make the poaching/braising sauce
Choose a wide sauté pan with high sides and a cover. Add the oil to the pan and heat over medium heat. Add the thinly sliced shallots and stir immediately. Add a pinch of kosher salt. Keep stirring and cook over medium-low heat as the shallots begin to turn light brown and caramelize. Don’t burn them! Add the minced gingerroot and garlic to the shallots. Stir well to combine. Add the diced tomatoes and cook for 2-3 minutes over medium heat. Add the can of coconut milk and stir well. Simmer the sauce for five minutes while you prepare the baby bok choy.
Cut the ends off the bok choy pieces and separate them into individual leaves. Wash the leaves and shake off excess water in a colander or strainer. Cut the leaves into half lengthwise. Add the leaves to the braising liquid.
Season the salmon pieces with some kosher salt and fresh ground black pepper. Add the salmon pieces to the pot and make sure they are at least half-way submerged in the braising liquid. Bring the pan to a bare simmer, cover the pan and cook the salmon until the pieces are just cooked through. (Make sure the liquid is at a bare simmer and NOT boiling.) The fish will cook very quickly in probably 5-6 minutes. (They are cooked through when they are a bit firm to the touch and look opaque.)
Turn off the heat and taste the sauce. Season to taste with lime juice, kosher salt and fresh ground pepper.
Serve with bowls of steaming Jasmine rice. (Or other rice you choose.) Add sprigs of cilantro to each serving.
Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan
March 15, 2022
Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice.
Ingredients
1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
½ cup very thinly sliced shallots
2 tablespoons olive or vegetable oil, plus more if needed
1-inch piece of gingerroot, grated or finely chopped
1-2 cloves garlic, very thinly sliced or minced
½ can (14/15 ounce can) diced tomatoes, drained
1 can full-fat coconut milk
4-5 ounces of baby bok choy, I used 2 pieces
Juice of 1 to 1 ½ fresh limes (or to taste)
Kosher salt and fresh ground pepper to taste
Optional: a few sprigs of cilantro (washed and air-dried)
Optional: Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
And I put the rice on to cook before I started preparing the braising/poaching sauce.
***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
to being cut into equal size pieces. And even-sized pieces will cook at the same time.
Directions
Make the poaching/braising sauce
Choose a wide sauté pan with high sides and a cover. Add the oil to the pan and heat over medium heat. Add the thinly sliced shallots and stir immediately. Add a pinch of kosher salt. Keep stirring and cook over medium-low heat as the shallots begin to turn light brown and caramelize. Don’t burn them! Add the minced gingerroot and garlic to the shallots. Stir well to combine. Add the diced tomatoes and cook for 2-3 minutes over medium heat. Add the can of coconut milk and stir well. Simmer the sauce for five minutes while you prepare the baby bok choy.
Cut the ends off the bok choy pieces and separate them into individual leaves. Wash the leaves and shake off excess water in a colander or strainer. Cut the leaves into half lengthwise. Add the leaves to the braising liquid.
Season the salmon pieces with some kosher salt and fresh ground black pepper. Add the salmon pieces to the pot and make sure they are at least half-way submerged in the braising liquid. Bring the pan to a bare simmer, cover the pan and cook the salmon until the pieces are just cooked through. (Make sure the liquid is at a bare simmer and NOT boiling.) The fish will cook very quickly in probably 5-6 minutes. (They are cooked through when they are a bit firm to the touch and look opaque.)
Turn off the heat and taste the sauce. Season to taste with lime juice, kosher salt and fresh ground pepper.
Serve with bowls of steaming Jasmine rice. (Or other rice you choose.) Add sprigs of cilantro to each serving.
Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan
September 14, 2021
Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice.
Ingredients
1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
½ cup very thinly sliced shallots
2 tablespoons olive or vegetable oil, plus more if needed
1-inch piece of gingerroot, grated or finely chopped
1-2 cloves garlic, very thinly sliced or minced
½ can (14/15 ounce can) diced tomatoes, drained
1 can full-fat coconut milk
4-5 ounces of baby bok choy, I used 2 pieces
Juice of 1 to 1 ½ fresh limes (or to taste)
Kosher salt and fresh ground pepper to taste
Optional: a few sprigs of cilantro (washed and air-dried)
Optional: Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
And I put the rice on to cook before I started preparing the braising/poaching sauce.
***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
to being cut into equal size pieces. And even-sized pieces will cook at the same time.
Directions
Make the poaching/braising sauce
Choose a wide sauté pan with high sides and a cover. Add the oil to the pan and heat over medium heat. Add the thinly sliced shallots and stir immediately. Add a pinch of kosher salt. Keep stirring and cook over medium-low heat as the shallots begin to turn light brown and caramelize. Don’t burn them! Add the minced gingerroot and garlic to the shallots. Stir well to combine. Add the diced tomatoes and cook for 2-3 minutes over medium heat. Add the can of coconut milk and stir well. Simmer the sauce for five minutes while you prepare the baby bok choy.
Cut the ends off the bok choy pieces and separate them into individual leaves. Wash the leaves and shake off excess water in a colander or strainer. Cut the leaves into half lengthwise. Add the leaves to the braising liquid.
Season the salmon pieces with some kosher salt and fresh ground black pepper. Add the salmon pieces to the pot and make sure they are at least half-way submerged in the braising liquid. Bring the pan to a bare simmer, cover the pan and cook the salmon until the pieces are just cooked through. (Make sure the liquid is at a bare simmer and NOT boiling.) The fish will cook very quickly in probably 5-6 minutes. (They are cooked through when they are a bit firm to the touch and look opaque.)
Turn off the heat and taste the sauce. Season to taste with lime juice, kosher salt and fresh ground pepper.
Serve with bowls of steaming Jasmine rice. (Or other rice you choose.) Add sprigs of cilantro to each serving.
Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan
August 31, 2021
Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice.
Ingredients
1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
½ cup very thinly sliced shallots
2 tablespoons olive or vegetable oil, plus more if needed
1-inch piece of gingerroot, grated or finely chopped
1-2 cloves garlic, very thinly sliced or minced
½ can (14/15 ounce can) diced tomatoes, drained
1 can full-fat coconut milk
4-5 ounces of baby bok choy, I used 2 pieces
Juice of 1 to 1 ½ fresh limes (or to taste)
Kosher salt and fresh ground pepper to taste
Optional: a few sprigs of cilantro (washed and air-dried)
Optional: Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
And I put the rice on to cook before I started preparing the braising/poaching sauce.
***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
to being cut into equal size pieces. And even-sized pieces will cook at the same time.
Directions
Make the poaching/braising sauce
Choose a wide sauté pan with high sides and a cover. Add the oil to the pan and heat over medium heat. Add the thinly sliced shallots and stir immediately. Add a pinch of kosher salt. Keep stirring and cook over medium-low heat as the shallots begin to turn light brown and caramelize. Don’t burn them! Add the minced gingerroot and garlic to the shallots. Stir well to combine. Add the diced tomatoes and cook for 2-3 minutes over medium heat. Add the can of coconut milk and stir well. Simmer the sauce for five minutes while you prepare the baby bok choy.
Cut the ends off the bok choy pieces and separate them into individual leaves. Wash the leaves and shake off excess water in a colander or strainer. Cut the leaves into half lengthwise. Add the leaves to the braising liquid.
Season the salmon pieces with some kosher salt and fresh ground black pepper. Add the salmon pieces to the pot and make sure they are at least half-way submerged in the braising liquid. Bring the pan to a bare simmer, cover the pan and cook the salmon until the pieces are just cooked through. (Make sure the liquid is at a bare simmer and NOT boiling.) The fish will cook very quickly in probably 5-6 minutes. (They are cooked through when they are a bit firm to the touch and look opaque.)
Turn off the heat and taste the sauce. Season to taste with lime juice, kosher salt and fresh ground pepper.
Serve with bowls of steaming Jasmine rice. (Or other rice you choose.) Add sprigs of cilantro to each serving.
Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan
August 9, 2021
Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice.
Ingredients
1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
½ cup very thinly sliced shallots
2 tablespoons olive or vegetable oil, plus more if needed
1-inch piece of gingerroot, grated or finely chopped
1-2 cloves garlic, very thinly sliced or minced
½ can (14/15 ounce can) diced tomatoes, drained
1 can full-fat coconut milk
4-5 ounces of baby bok choy, I used 2 pieces
Juice of 1 to 1 ½ fresh limes (or to taste)
Kosher salt and fresh ground pepper to taste
Optional: a few sprigs of cilantro (washed and air-dried)
Optional: Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
And I put the rice on to cook before I started preparing the braising/poaching sauce.
***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
to being cut into equal size pieces. And even-sized pieces will cook at the same time.
Directions
Make the poaching/braising sauce
Choose a wide sauté pan with high sides and a cover. Add the oil to the pan and heat over medium heat. Add the thinly sliced shallots and stir immediately. Add a pinch of kosher salt. Keep stirring and cook over medium-low heat as the shallots begin to turn light brown and caramelize. Don’t burn them! Add the minced gingerroot and garlic to the shallots. Stir well to combine. Add the diced tomatoes and cook for 2-3 minutes over medium heat. Add the can of coconut milk and stir well. Simmer the sauce for five minutes while you prepare the baby bok choy.
Cut the ends off the bok choy pieces and separate them into individual leaves. Wash the leaves and shake off excess water in a colander or strainer. Cut the leaves into half lengthwise. Add the leaves to the braising liquid.
Season the salmon pieces with some kosher salt and fresh ground black pepper. Add the salmon pieces to the pot and make sure they are at least half-way submerged in the braising liquid. Bring the pan to a bare simmer, cover the pan and cook the salmon until the pieces are just cooked through. (Make sure the liquid is at a bare simmer and NOT boiling.) The fish will cook very quickly in probably 5-6 minutes. (They are cooked through when they are a bit firm to the touch and look opaque.)
Turn off the heat and taste the sauce. Season to taste with lime juice, kosher salt and fresh ground pepper.
Serve with bowls of steaming Jasmine rice. (Or other rice you choose.) Add sprigs of cilantro to each serving.
Coconut Braised Salmon with Bok Choy, Ginger & Shallots by Foodie’s Chef Laura Brennan
September 1, 2020
Stove-top poaching (or braising) is a very simple and quick cooking technique for fish. In this recipe, I’ve made a poaching/braising sauce with coconut milk, ginger, lime and shallots. I portioned the fish into equal-sized pieces and added pieces of baby bok choy to
the dish as it was cooking. I served the finished dish with bowls of fragrant Jasmine rice.
Ingredients
1-pound center-cut, skinless salmon fillet***, cut into 4 equal pieces
½ cup very thinly sliced shallots
2 tablespoons olive or vegetable oil, plus more if needed
1-inch piece of gingerroot, grated or finely chopped
1-2 cloves garlic, very thinly sliced or minced
½ can (14/15 ounce can) diced tomatoes, drained
1 can full-fat coconut milk
4-5 ounces of baby bok choy, I used 2 pieces
Juice of 1 to 1 ½ fresh limes (or to taste)
Kosher salt and fresh ground pepper to taste
Optional: a few sprigs of cilantro (washed and air-dried)
Optional: Cooked rice. I made Jasmine rice but cook whatever rice variety you like best.
And I put the rice on to cook before I started preparing the braising/poaching sauce.
***A center-cut piece of salmon fillet will give you a flattish piece of fish that will lend itself
to being cut into equal size pieces. And even-sized pieces will cook at the same time.
Directions
Make the poaching/braising sauce
Choose a wide sauté pan with high sides and a cover. Add the oil to the pan and heat over medium heat. Add the thinly sliced shallots and stir immediately. Add a pinch of kosher salt. Keep stirring and cook over medium-low heat as the shallots begin to turn light brown and caramelize. Don’t burn them! Add the minced gingerroot and garlic to the shallots. Stir well to combine. Add the diced tomatoes and cook for 2-3 minutes over medium heat. Add the can of coconut milk and stir well. Simmer the sauce for five minutes while you prepare the baby bok choy.
Cut the ends off the bok choy pieces and separate them into individual leaves. Wash the leaves and shake off excess water in a colander or strainer. Cut the leaves into half lengthwise. Add the leaves to the braising liquid.
Season the salmon pieces with some kosher salt and fresh ground black pepper. Add the salmon pieces to the pot and make sure they are at least half-way submerged in the braising liquid. Bring the pan to a bare simmer, cover the pan and cook the salmon until the pieces are just cooked through. (Make sure the liquid is at a bare simmer and NOT boiling.) The fish will cook very quickly in probably 5-6 minutes. (They are cooked through when they are a bit firm to the touch and look opaque.)
Turn off the heat and taste the sauce. Season to taste with lime juice, kosher salt and fresh ground pepper.
Serve with bowls of steaming Jasmine rice. (Or other rice you choose.) Add sprigs of cilantro to each serving.