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Tomato-Ginger Salmon with Coconut Rice
Recipes
Tomato-Ginger Salmon with Coconut Rice
4 servings
30 minutes total

Ingredients

  • 1 cup jasmine rice
  • 1 teaspoon sesame oil
  • 2 ¼ cups chicken broth (or stock), divided
  • 1 ¾ cups canned coconut milk, divided
  • 2 cloves garlic
  • 2 teaspoons ginger stir-in paste
  • 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
  • ¼ teaspoon pepper
  • ¾ teaspoon kosher salt, divided
  • 2 cups canned diced tomatoes
  • ½ cup sliced fresh green onions

Steps

    1. Place rice, oil, 1 ¼ cups broth, and ¾ cup coconut milk in medium saucepan. Bring to a boil, then cover and reduce heat to low; simmer 18–20 minutes until liquid is absorbed and rice is tender.
    2. Meanwhile, chop garlic finely. Preheat large sauté pan on medium-high 2–3 minutes. Place garlic, ginger paste, and remaining 1 cup broth and 1 cup coconut milk in pan; bring to a boil.
    3. Season salmon on both sides with pepper and ½ teaspoon salt (wash hands). Drain tomatoes.
    4. Add tomatoes and salmon to pan with sauce. Reduce heat to medium-low; cook 8–10 minutes, basting fish with sauce occasionally, until centers of fillets flake easily and are 145°F.
    5. Fluff rice with fork; stir in ¼ cup green onions and remaining ¼ teaspoon salt. Serve salmon and sauce over rice, sprinkled with remaining ¼ cup green onions.

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 700, Total Fat 39g, Sat Fat 22g, Trans Fat 0g, Chol 90mg, Sodium 1110mg, Total Carb 47g, Fiber 4g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 39g, Vitamin D 90%, Calc 6%, Iron 25%, Potassium 20%