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