Ingredients
1 cup jasmine rice
2 1/4 cups chicken broth (or stock), divided
1 3/4 cups coconut milk, divided
1 teaspoon sesame oil
2 cloves garlic, coarsely chopped
2 teaspoons ginger spice paste
1 1/2 lb salmon fillets, skin removed
3/4 teaspoon kosher salt, divided
1/4 teaspoon pepper
2 cups canned diced tomatoes, drained
1/2 cup presliced green onions, divided
Steps
- Place in medium saucepan: rice, 1 1/4 cups broth, 3/4 cup coconut milk, and oil; bring to a boil.
- Cover and reduce heat to low; simmer 18–20 minutes or until liquid is absorbed and rice is tender.
- 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 1/2 teaspoon salt and pepper (wash hands).
- 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).
- Fluff rice with fork; stir in 1/4 cup green onions and remaining 1/4 teaspoon salt. Place salmon and sauce on rice; sprinkle with remaining 1/4 cup green onions and serve.
Latest posts by CapMel Staff (see all)
- Jay Mastry - March 26, 2024
- Captains Corner, Gorta - March 23, 2024
- Dave Zalewski - March 12, 2024
