House Calls

SUM 2018

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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Page 49 of 54

h o u s e c a l l s { summer 2018 } 45 specials board Coconut-Curry Salmon (Serves 6) 2 Tbsp. olive oil, divided 1/2 Tbsp. sesame oil 1 tsp. garlic powder 2 lbs. salmon, cut into 6 fillets 4 baby bok choy, quartered 1 small yellow onion, halved and thinly sliced 2 tsp. freshly grated ginger 1 tsp. ground turmeric 4 garlic cloves, minced 1 (13.5-oz.) can coconut milk 1 Preheat oven to 350°F. Whisk a tablespoon of olive oil, sesame oil, and garlic powder together in a small bowl. Line a baking sheet with parchment paper or foil. Lay salmon fillets on one side of the pan and bok choy on the other. Brush fish and bok choy with oil mixture, coating all sides well. Lightly season all with salt and pepper. Bake, checking after 10 minutes, until fish reaches desired doneness (this will depend on the thickness of the fillets) and until bok choy is bright green and tender. 4 Meanwhile, heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook onion for 2 minutes, stirring occasionally. Reduce heat to medium-low and add ginger, turmeric, and garlic. Continue cooking until onions are softened, for about 3 minutes. 5 Stir in coconut milk, scraping the bottom of the pan to loosen any brown bits. Cook for 5 minutes, until heated through and slightly reduced, stirring frequently. 6 Transfer salmon and bok choy to a serving platter. Spoon sauce over fish and serve warm. Nutrition facts (per serving): 409 calories, 29g total fat, 11g saturated fat, 0mg cholesterol, 43mg sodium, 6g carbohydrates, 3g fiber, 2g sugar, 33g protein CHEF'S NOTE: When fully cooked, fish will flake easily with a fork and look opaque.

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