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Ginger-Tomato Salmon
Recipes
Ginger-Tomato Salmon
4 servings
20 minutes total

Ingredients

  • 2 cloves garlic
  • 1 (14.5 oz) can petite diced tomatoes
  • 2 teaspoons ginger stir-in paste
  • 1 cup chicken stock
  • 1 cup canned coconut milk
  • 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup sliced fresh green onions

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Chop garlic; drain tomatoes. Place garlic, ginger paste, stock, and coconut milk in pan; bring to a boil.
    2. Meanwhile, season salmon on both sides with salt and pepper (wash hands).
    3. Add tomatoes and salmon to pan, then reduce heat to medium-low; cook 8–10 minutes, basting salmon with sauce occasionally, until centers of fillets flake easily and are 145°F. Sprinkle with green onions and serve.

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.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 420, Total Fat 27g, Sat Fat 12g, Trans Fat 0g, Chol 90mg, Sodium 610mg, Total Carb 7g, Fiber 1g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 34g, Vitamin D 90%, Calc 2%, Iron 6%, Potassium 20%