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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
  • 2 ¼ cups chicken broth (or stock), divided
  • 1 ¾ cups coconut milk, divided
  • 1 teaspoon sesame oil
  • 2 cloves garlic, coarsely chopped
  • 2 teaspoons ginger spice paste
  • 1 ½ lb salmon fillets, skin removed
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon pepper
  • 2 cups canned diced tomatoes, drained
  • ½ cup presliced green onions, divided

Steps

    1. Place in medium saucepan: rice, 1 ¼ cups broth, ¾ cup coconut milk, and oil; bring to a boil.
    2. Cover and reduce heat to low; simmer 18–20 minutes or until liquid is absorbed and rice is tender.
    3. Chop garlic. Preheat large sauté pan on medium-high 2–3 minutes. Place garlic, ginger, remaining 1 cup broth, and remaining 1 cup coconut milk in pan; bring to a boil. Meanwhile, season salmon on both sides with ½ teaspoon salt and pepper (wash hands).
    4. Add tomatoes and salmon to sauce. 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).
    5. Fluff rice with fork; stir in ¼ cup green onions and remaining ¼ teaspoon salt. Place salmon and sauce on rice; sprinkle with remaining ¼ cup green onions and serve.

Amount per ¼ recipe serving: Calories 700, Total Fat 39g, Sat Fat 22g, Trans Fat 0g, Chol 90mg, Sodium 1060mg, Total Carb 48g, Fiber 4g, Sugars 5g, Protein 39g, Calc 10%, Vitamin A 10%, Vitamin C 50%, Iron 25%