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Recipes
Coconut Poached Salmon with Rice
4 servings
30 minutes total

Ingredients

  • 2 ½ cups unsalted vegetable stock (or broth), divided
  • 3 oz fresh shallots, thinly sliced
  • 1 leek (well rinsed), thinly sliced
  • 1 teaspoon fresh ginger, grated
  • 1 cup jasmine rice
  • 1 ½ teaspoons kosher salt, divided
  • 1 (13.66-oz) can coconut milk
  • ½ teaspoon crushed red pepper
  • 4 fresh salmon fillets (1 ½ lb), skin removed
  • 1 (12-oz) bag frozen Asian vegetables (broccoli, carrots, snap peas, water chestnuts)

Prep

    • Bring 2 cups stock to boil for rice.
    • Slice shallots (6 tablespoons) and leek; grate ginger.

Steps

    1. Stir rice, ½ teaspoon salt, and 4 tablespoons shallots into hot stock, cover, and reduce heat to low; cook 20 minutes or until rice is tender.
    2. Place in large sauté pan: remaining 2 tablespoons shallots, leeks, ginger, ½ teaspoon salt, coconut milk, red pepper, and remaining ½ cup stock. Bring to a simmer on medium; cook 5 minutes.
    3. Season salmon with remaining ½ teaspoon salt. Nestle fish in coconut mixture and cover; simmer gently 8–10 minutes (do not boil) or until fish is 145°F (or until opaque and separates easily).
    4. Remove fish from pan. Increase heat to medium-high. Add frozen vegetables to pan; cook and stir 5–7 minutes or until vegetables are tender and sauce has thickened. Serve fish over rice with vegetables and sauce.

Amount per ¼ recipe serving: Calories 700, Total Fat 33g, Sat Fat 20g, Trans Fat 0g, Chol 105mg, Sodium 680mg, Total Carb 55g, Fiber 5g, Sugars 8g, Protein 45g, Calc 10%, Vitamin A 25%, Vitamin C 35%, Iron 35%