Baked Salmon With Coconut-Tomato Sauce and Creamy J

Name: Baked Salmon With Coconut-Tomato Sauce and Creamy Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons canola oil; 1 tablespoon finely diced garlic; 2 tablespoons finely diced onion; 1/2 cup canned tomato sauce; 1/2 cup coconut milk; Salt and ground black pepper; 2 tablespoons butter; 1 cup jasmine rice; 1/2 cup whole milk; 1/2 cup coconut milk; Salt and ground white pepper; 2 tablespoons butter; 46-ounce salmon fillets; Salt and ground black pepper

Servings: persons

1 1/2 teaspoons canola oil
1 tablespoon finely diced garlic
2 tablespoons finely diced onion
1/2 cup canned tomato sauce
1/2 cup coconut milk
Salt and ground black pepper
2 tablespoons butter
1 cup jasmine rice
1/2 cup whole milk
1/2 cup coconut milk
Salt and ground white pepper
2 tablespoons butter
46-ounce salmon fillets
Salt and ground black pepper

1
For coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion.
2
Saute until soft, about 3 minutes.
3
Add tomato sauce, coconut milk and salt and pepper to taste.
4
Bring to a boil, then reduce heat to low.
5
Simmer until slightly reduced, about 10 minutes.
6
Remove from heat and keep warm.
7
For creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter.
8
Bring to a boil, add rice, and reduce heat to low.
9
Simmer uncovered for 12 minutes.
10
Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
11
Combine milk and coconut milk in a small saucepan and bring to a simmer.
12
Stir into cooked rice, and season to taste with salt and pepper.
13
Keep warm.
14
For salmon: Preheat oven to 400 degrees.
15
Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water.
16
Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil.
17
Place in oven and cook as desired, about 5 minutes for medium-rare.
18
Remove fish from pan and drain on paper towels.
19
To serve, reheat sauce.
20
Place an equal portion of rice in center of each of four plates.
21
Top each with a fillet, and pour sauce around rice and salmon.
22
Serve hot.

2745

kcal

Calories

166

Fat

Carbs

237

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 teaspoons canola oil, 1 tablespoon finely diced garlic, 2 tablespoons finely diced onion, 1/2 cup canned tomato sauce, and more.

Yes, Baked Salmon With Coconut-Tomato Sauce and Creamy Jasmine Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Salmon With Coconut-Tomato Sauce and Creamy Jasmine Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions