Baked Salmon With Coconut-Tomato Sauce and Creamy Jasmine Rice

Ingredients

FOR THE COCONUT-TOMATO SAUCE:

• 1 ½ teaspoons canola oil
• 1 tablespoon finely diced garlic
• 2 tablespoons finely diced onion
• ½ cup canned tomato sauce
• ½ cup coconut milk
• Salt and ground black pepper

FOR THE CREAMY JASMINE RICE:

• 2 tablespoons butter
• 1 cup jasmine rice
• ½ cup whole milk
• ½ cup coconut milk
• Salt and ground white pepper

FOR THE SALMON:

• 2 tablespoons butter
• 46-ounce salmon fillets
• Salt and ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1106 calories; 70 grams fat; 28 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 13 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 72 grams protein; 212 milligrams cholesterol; 1525 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. For coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.
2. For creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
3. Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.
4. For salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.
5. To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.

45 minutes