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Recipes
Coconut Poached Salmon with Rice
4 servings
30 minutes total

Ingredients

  • 2 ½ cups unsalted vegetable stock (or broth), divided
  • 3 oz fresh shallots, thinly sliced
  • 1 leek (well rinsed), thinly sliced
  • 1 teaspoon fresh ginger, grated
  • 1 cup jasmine rice
  • 1 ½ teaspoons kosher salt, divided
  • 1 (13.66-oz) can coconut milk
  • ½ teaspoon crushed red pepper
  • 4 fresh salmon fillets (1 ½ lb), skin removed
  • 1 (12-oz) bag frozen Asian vegetables (broccoli, carrots, snap peas, water chestnuts)

Prep

    • Bring 2 cups stock to boil for rice.
    • Slice shallots (6 tablespoons) and leek; grate ginger.

Steps

    1. Stir rice, ½ teaspoon salt, and 4 tablespoons shallots into hot stock, cover, and reduce heat to low; cook 20 minutes or until rice is tender.
    2. Place in large sauté pan: remaining 2 tablespoons shallots, leeks, ginger, ½ teaspoon salt, coconut milk, red pepper, and remaining ½ cup stock. Bring to a simmer on medium; cook 5 minutes.
    3. Season salmon with remaining ½ teaspoon salt. Nestle fish in coconut mixture and cover; simmer gently 8–10 minutes (do not boil) or until fish is 145°F (or until opaque and separates easily).
    4. Remove fish from pan. Increase heat to medium-high. Add frozen vegetables to pan; cook and stir 5–7 minutes or until vegetables are tender and sauce has thickened. Serve fish over rice with vegetables and sauce.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 700, Total Fat 33g, Sat Fat 20g, Trans Fat 0g, Chol 105mg, Sodium 680mg, Total Carb 55g, Fiber 5g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 45g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 0%