- In a large skillet (that will fit liquid and both pieces salmon), heat coconut milk and water until gently simmering.
- Rinse the ginger and slice into thin coins (skin is ok). Trim both ends off the lemongrass, leaving on the fattest green part at the bottom. Peel the tough outer skin, until you’re left with only the soft inner part. Use the side of a knife to bruise the lemongrass.
- Add the ginger coins, bruised lemongrass, juice of 1 lime, salt and pepper to the pan with the coconut milk. Let this simmer for 5-10 minutes until the liquid is fragrant.
- Once the liquid is simmering, gently submerge the salmon skin side up into the pan. You want the liquid to just cover the salmon. If not enough liquid add broth or water.
- Cover with a lid and let simmer for 8-10 minutes or until the salmon is just cooked (about 120-125 degrees). The salmon should be moist and tender and flake easily with a fork. Remove from pan.
- Rinse and cut the baby bok choy in ½ or ¼ lengthwise.
- Remove ginger and lemongrass from pan.
- Add bok choy to the coconut milk.
- Let simmer for 10-12 minutes or until sauce is thickened and bok choy wilted and soft.
- Divide bok choy onto plates, top with salmon and pour any remaining sauce on top. Serve with remaining lime cut into wedges.
