Hello Everyone! I am currently working on the 28 day cleanse meal plan and results to you. In the mean time, please check out my latest recipe!
Miso Glazed Salmon with Coconut Brown Rice and Braised Bok Choy
Prep Time: 24 Hours * Cook Time: 1 hour
Ingredients for the Salmon
- 3 tablespoons of soy sauce
- 1 tablespoon of ponzu sauce
- 1/2 teaspoon of sesame oil
- 1 tablespoon of rice wine vinegar
- 1 teaspoon of freshly grated ginger
- 2 cloves of garlic, minced
- scallions and sesame seeds for garnishing
Ingredients for Bok Choy
- 6 bulbs of bok choy, cut length-wise
- 1 tablespoon of soy sauce
- 1 tablespoon honey
- 1 tablespoon oyster sauce
- 2 garlic bulbs, minced
- 1/2 teaspoon freshly grated ginger
Ingredients for Coconut Brown Rice
- 1/2 cup of uncooked brown rice
- 1 cup of coconut milk (I used the Trader Joe's 1/2 gallon carton)
- 1/2 tab of butter
Instructions:
- Combine all ingredients for salmon, and marinate for up to 24 hours
- For rice: add coconut milk to sauce pan and heat to medium
- Once milk begin boiling add brown rice and butter
- Once mixture comes to a boil, bring sauce pan to a simmer and cover with lid for 40 minutes
- After 40 minutes, remove from heat and let sit for 5 minutes
- While rice is cooking, pre-heat oven to 350 degrees
- Warm a pan to medium heat and add olive oil, sear salmon for 1 minute on one side
- NOTE: Do not add remaining mixture to the pan when searing the salmon, it will burn
- Transfer salmon to aluminum foil, and create a "boat" for the salmon
- Add remaining sauce to salmon
- Transfer salmon to oven for 10-15 minutes
- While salmon is cooking, heat medium size pan, add olive oil and bok choy facing inwards
- Let bok choy braise for 6-7 minutes
- Remove from heat, and add remaining ingredients to created a caramelized sauce
- NOTE: Add garlic last as it will burn. The sauce should take about 5 minutes to caramelize
- Add bok choy to caramel mixture
- Serve and enjoy!
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