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Ginger-Tomato Salmon with Coconut Jasmine Rice

8:40 AM, Jan 8, 2014   |    comments
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2 cloves garlic, coarsely chopped
2 teaspoons ginger spice paste
1 cup chicken stock
1 cup coconut milk
1 1/2 lb salmon fillets, skin removed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (14.5-oz) can petite diced tomatoes, drained
1/4 cup pre-sliced green onions

1. Chop garlic. Preheat large sauté pan on medium-high 2-3 minutes. Place garlic, ginger, stock, and coconut milk in pan; bring to a boil. Meanwhile, season salmon on both sides with salt and pepper (wash hands).

2. Add tomatoes and salmon to sauce, then 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). Place salmon and sauce on rice; sprinkle with green onions and serve.

Coconut Jasmine Rice
1 cup jasmine rice

1 1/4 cups chicken stock
3/4 cup coconut milk
1 teaspoon sesame oil
1/4 cup pre-sliced green onions
1/4 teaspoon kosher salt

1. Place in medium saucepan: rice, stock, coconut milk, and oil; bring to a boil.

2. Cover and reduce heat to low. Simmer rice 18-20 minutes or until liquid is absorbed and rice is tender. Fluff rice with fork; stir in green onions and salt.

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