Root Vegetables Braised in coconut milk with garlicky greens and crispy Salmon or silken Tofu

The first time I made this dish, we ate so much that we could barely move. I expected it to be good, but it was fabulous.

In truth, I didn’t measure. I’m putting in measurements for those who don’t feel comfortable without them, but consider them a guideline.

The salmon I use is Norwegian. Having lived in that beautiful country of beautiful people, I can say without a doubt that the best salmon comes from there. I’m usually put off by farmed fish, but in this case, it’s fine—due to their methods of farming. But use any salmon you like.

Do try to find kefir lime leaves. They add a wonderful flavor. You can find them in Asian markets, either fresh or frozen. If you can’t get them just leave them out. There’s really no substitute.

There’s a lot of flexibility here. I used small red potatoes, carrots, beets, and mushrooms, but feel free to omit anything you don’t like, or to add sweet potato, hard squash, parsnip, rutabaga, or any other similar vegetable to the mix. Because the beet greens aren’t enough greens for the dish, I add in other greens. I used mustard greens and the flavor worked very well, but you could also use chard, kale, dandelion…ad infinitum.

Serves 2 as written.

Ingredients:

• 1 tablespoon coconut oil

• 1 medium onion, diced

• 1 tablespoon or so minced fresh ginger

• 5 cloves garlic, minced—divided use

• 4 ounces mushrooms, any type, cut to match the size of the other vegetables

• 1 can Thai coconut milk

• 1 cup stock of your choice

• 4 pairs kefir lime leaves

• 1 tablespoon coconut or light brown sugar, or to taste

• a generous squeeze of fresh lime juice

• a splash of fish sauce (vegetarian is available)

• Thai chili sauce (or red pepper flakes) to taste—optional, if you want to add some heat

• A handful of small red (or other) potatoes—enough for 2 people—cut in wedges or medium chunks

• 2 large carrots, cut in medium chunks

• a cup or so of green cabbage, cut into pieces to match the size of the other vegetables

• a small bunch of beets, greens reserved

• a large bunch of other greens (remember they shrink down to almost nothing when cooked)

• a handful of chopped cilantro

• a splash of olive oil

• 6 ounces salmon fillet, preferably Norwegian, skin on

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• 1 package silken tofu

• a generous splash each of mirin and soy sauce

• 1/2 cup jasmin rice, cooked according to package directions

Method:

• Marinate the protein: Slice the block of tofu into ½ inch slices and set them on a rimmed plate for marinating. Or, set your salmon on a rimmed plate, skin side up, for marinating. Generously pour approximately equal amounts of soy sauce and mirin over your protein and let it sit, ideally, for at least an hour in the fridge.

• Start the braise: Melt the coconut oil in a Dutch oven or a large skillet. Add the onion with a light sprinkle of salt and sauté until it’s soft and transparent.

• Add the ginger, 3 cloves garlic, and mushrooms and sauté until the onion begins to turn golden.

• Pour in the coconut milk and the stock.

• Create your flavor profile: The goal here is a balance among the flavors of salty (fish sauce), sweet (coconut sugar), and sour (lime juice). What that balance is, is really up to your personal taste. Start with a little of each, then taste, add, taste again, etc, until you think it’s perfect. Now you can add some heat (Thai chili sauce or red pepper flakes) if you want to. Add the potatoes, carrots, beets, and cabbage (and other vegetables, if you’d like). Add the kefir lime leaves. Let the pot simmer until everything is very tender, 25-30 minutes.

• Meanwhile, make the greens: Chop the beet greens and the other greens you’re using, into bite-sized pieces. Pour a glug of olive oil into a skillet and add the remaining 2 cloves of garlic (use more if you want to), the greens, and a sprinkle of salt and sauté, tossing with tongs, until they’re cooked down. If you’re making salmon, remove the garlicky greens from the skillet and set them aside. Wipe out the skillet with paper towel. No need to do this if you’re going with tofu.

• Prepare the protein: For the salmon, remove it from the marinade and wipe it dry with paper towels. Pour another glug of oil into the skillet that you used for the greens, heat the oil, and add the salmon, skin side down. Cook over medium/high heat without disturbing it until the skin is dark and crispy. Then turn it over, lower the heat, and cook to you’re desired level of doneness. I like my salmon medium rare. For the tofu, place the dish, marinade and all, into the microwave and cook it on high for 3 minutes.

• Build the dish: Use wide, flat bowls, such as pasta bowls. Create a mound of rice in one section of each bowl. Ladle half the vegetables and sauce into each bowl. Add a mound of greens on top and finish with the protein—For the tofu, arrange 2 slices over the greens and spoon a little of the sauce over the top. For the salmon, cut the fillet into four pieces and set two pieces on top of the greens.

• Sprinkle the chopped cilantro over all and serve.