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Publix Simple Meals

Ginger-Tomato Salmon With Coconut Jasmine Rice

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare rice and begin to simmer - 10 minutes
-- Prepare salmon and complete rice; serve - 20 minutes

Ginger-Tomato Salmon


2 cloves garlic, coarsely chopped

2 teaspoons ginger spice paste

1 cup chicken stock

1 cup coconut milk

1 1/2 lb salmon fillets, skin removed

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 (14.5-oz) can petite diced tomatoes, drained

1/4 cup pre-sliced green onions


1. Chop garlic. Preheat large sauté pan on medium-high 2-3 minutes. Place garlic, ginger, stock, and coconut milk in pan; bring to a boil. Meanwhile, season salmon on both sides with salt and pepper (wash hands).
2. Add tomatoes and salmon to sauce, then reduce heat to medium-low; cook 8-10 minutes, basting fish with sauce occasionally, or until salmon is 145°F (or opaque and separates easily). Place salmon and sauce on rice; sprinkle with green onions and serve.

Coconut Jasmine Rice


1 cup jasmine rice

1 1/4 cups chicken stock

3/4 cup coconut milk

1 teaspoon sesame oil

1/4 cup pre-sliced green onions

1/4 teaspoon kosher salt


1. Place in medium saucepan: rice, stock, coconut milk, and oil; bring to a boil.
2. Cover and reduce heat to low. Simmer rice 18-20 minutes or until liquid is absorbed and rice is tender. Fluff rice with fork; stir in green onions and salt. Serve.

Aprons Advice

-- Complete your meal with a fresh salad blend, water rolls, and Key lime pie for dessert.
-- You can substitute any firm white fish for the salmon.

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Ginger-Tomato Salmon

CALORIES (per 1/4 recipe) 440kcal; FAT 30g; CHOL 90mg; SODIUM 520mg; CARB 8g; FIBER 2g; PROTEIN 35g; VIT A 8%; VIT C 40%; CALC 6%; IRON 15%

Coconut Jasmine Rice

CALORIES (per 1/4 recipe) 290kcal; FAT 11g; CHOL 0mg; SODIUM 210mg; CARB 42g; FIBER 1g; PROTEIN 6g; VIT A 2%; VIT C 4%; CALC 4%; IRON 20%

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