Red Curry Poached Salmon
Serves 4
- 450 g brown rice
- 4 salmon fillets
- 1 red onion, cut into wedges
- 270 ml tin coconut milk
- .25 cup red curry paste
- 200 g cherry tomatoes
- 100 g bok choy, ends removed
- 100 g bean sprouts
- 2 limes
- .5 cup coriander, roughly chopped
