Tomato-Ginger Salmon with Coconut Rice | Publix Super Markets
Tomato-Ginger Salmon with Coconut Rice
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Ingredients
- 1 cup jasmine rice
- 1 teaspoon sesame oil
- 2 1/4 cups chicken broth (or stock), divided
- 1 3/4 cups canned coconut milk, divided
- 2 cloves garlic
- 2 teaspoons ginger stir-in paste
- 4 (6 oz) salmon fillets, skin removed (about 1 1/2 lb)
- 1/4 teaspoon pepper
- 3/4 teaspoon kosher salt, divided
- 2 cups canned diced tomatoes
- 1/2 cup sliced fresh green onions
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