1 baby bok choy, chopped
1 large carrot, peeled and chopped
1 lemongrass stalk, chopped
2 celery sticks, chopped
4 large fresh ginger slices
1 salmon fillet
1 teaspoon of salt, optional if you want to limit salt for baby
1/4 teaspoon of ginger powder
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
Thinly sliced lemon
Place broth ingredients in a braising dish (like in the photo) or dutch oven and pour water to cover everything, about an inch. Bring to a boil and then lower it down to a simmer for 15 minutes.
Meanwhile, prepare the salmon with the seasonings and put the lemon slices on top. Once the broth is ready, place the salmon into the broth and cook with the lid on until cooked through, about 5 minutes.
I save the veggies for Aaron to enjoy as the side to his salmon! This will last in the fridge for 2 days.