I had originally planned this meal for Sunday however we ate it tonight…Wednesday. I think that I should change my meal plan so that rather than having the meals listed on the days, I have a list of meals for the week that can be cooked whatever day I want. For some reason having the days set out for me feels restrictive like I want to rebel against my meal planning self. Anyhow this salmon turned out great…I haven’t done a lot of cooking with lemongrass but am really falling for its flavour so it may be making more of an appearance in my kitchen.
Take a small bowl and combine 1/4 cup melted coconut oil, 1/4 cup soy sauce or coconut aminos, 4 cloves finely minced garlic, 1/2 a finely minced lemongrass heart, 1 inch minced ginger, and the juice of one medium sized lime.
Soak two paper bags in water and wring them out. To the bags add a layer of frozen mixed veggies of your choosing, I used the president choice Asian blend. Lay one piece of salmon on top of the veggies and dump half the sauce over top. Roll down the bag to tightly close it. Repeat with other bag.
Place the bags on a cookie sheet.
Cook in a 350 oven for 20ish minutes depending on how big your salmon piece is and on how well done you like your salmon.
While the salmon is cooking boil 2 cups of water, 1 Tbsp coconut oil and 2 Tbsp creamed coconut over high heat. Once boiling reduce heat to medium and add 1 cup quinoa. I used a tri-coloured quinoa. Cover and cook for 15 minutes. Remove from heat and leave covered until ready to plate.
When the salmon is ready fluff your quinoa with a fork before serving alongside the salmon.
1/4 cup coconut oil
1/4 cup soy sauce
4 cloves garlic
1/2 lemongrass heart
1 inch ginger
4 cups frozen veggies
2 pieces salmon
2 cups water
1 Tbsp coconut oil
2 Tbsp creamed coconut
1 cup quinoa