Ginger-Tomato Salmon and Coconut Jasmine Rice

About a week ago or so, we were  at Publix and they were making this meal at the Aprons Station (it's this little cooking station where they show you recipes, etc) We stopped to try this meal and it was delicious and we both really liked it! I picked up the ingredients and whipped it up pretty close to what the original recipe called for. The green onions this week were so thick and bright green - I picked up 2 bunches! If you can't find petite diced tomatoes, just use regular diced tomatoes - no biggie. Also, the recipe called for ginger paste - I didn't buy this because I can't see myself using it again and again. So, I used ground ginger in place of the paste and I didn't notice any difference. I'd imagine you could even use fresh ginger, grated as well.

Ginger-Tomato Salmon

Serves 2

Ginger-Tomato Salmon and Coconut Jasmine Rice

ingredients

• 1 clove garlic, minced

• 1 tsp ground ginger, ginger paste or 1/2 tsp grated fresh ginger

• 1/2 cup chicken stock

• 1/2 cup unsweetened coconut milk

• 3/4 lb salmon fillet, skin removed

• 1/4 tsp kosher salt

• 1/8 tsp freshly ground black pepper

• 7 oz petite diced tomatoes, drained

• 1 green onion, thinly sliced

directions

Cook garlic, ginger, stock & coconut milk over medium-high heat in a large saute pan, until boiling. Season salmon with S&P and add to skillet with tomatoes. Reduce heat to medium-low and cook 10-15 minutes until fish is cooked through, basting throughout with the sauce. Serve salmon over rice, recipe follows.

Coconut Jasmine Rice

Serves 2

ingredients

• 1/2 cup brown jasmine rice

• 3/4 cup chicken stock

• 1/2 cup coconut milk

• 1/2 tsp sesame oil

• 1 large green onion, sliced

• 1/8 tsp kosher salt

directions

Bring the rice, stock, coconut milk & oil to a boil in a small pot. Cover, reduce heat to low. Simmer rice for 20 minutes until liquid is absorbed and rice is tender. Fluff rice and add green onions & salt.

Enjoy!

This recipe was adapted from Publix Aprons.