Ginger Tomato - Salmon
Ingredients:
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
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
Steps
- 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).
- 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 Jasmin Rice
Ingredients
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
- Place in medium saucepan: rice, stock, coconut milk, and oil; bring to a boil.
- 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. Serve.
The coconut rice is so delicious but if you don't have time to go through this step you can always substitute some instant brown rice. My favorite is Uncle Ben's 90 second Whole grain rice bags.
I hope you guys enjoyed this post and definitely check out Publix's Apron recipes to find some other great meals
xoxo
Elle