Ingredients

• 2 cloves garlic, coarsely chopped
• 2 teaspoons ginger spice paste
• 1 cup chicken stock
• 1 cup coconut milk
• 1 ½ lb salmon fillets, skin removed
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 (14.5-oz) can petite diced tomatoes, drained
• ¼ cup pre-sliced green onions

Steps

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.

Ingredients

• 1 cup jasmine rice
• 1 ¼ cups chicken stock
• ¾ cup coconut milk
• 1 teaspoon sesame oil
• ¼ cup pre-sliced green onions
• ¼ teaspoon kosher salt

Steps

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. Serve.