Publix Aprons

Coconut Poached Salmon with Rice

Coconut Poached Salmon with Rice
Total Time:
30 minutes


2 1/2 cups unsalted vegetable stock (or broth), divided
3 oz fresh shallots, thinly sliced
1 leek (well rinsed), thinly sliced
1 teaspoon fresh ginger, grated
1 cup jasmine rice
1 1/2 teaspoons kosher salt, divided
1 (13.66-oz) can coconut milk
1/2 teaspoon crushed red pepper
4 fresh salmon fillets (1 1/2 lb), skin removed
1 (12-oz) bag frozen Asian vegetables (broccoli, carrots, snap peas, water chestnuts)


  • Bring 2 cups stock to boil for rice.
  • Slice shallots (6 tablespoons) and leek; grate ginger.


  1. Stir rice, 1/2 teaspoon salt, and 4 tablespoons shallots into hot stock, cover, and reduce heat to low; cook 20 minutes or until rice is tender.
  2. Place in large sauté pan: remaining 2 tablespoons shallots, leeks, ginger, 1/2 teaspoon salt, coconut milk, red pepper, and remaining 1/2 cup stock. Bring to a simmer on medium; cook 5 minutes.
  3. Season salmon with remaining 1/2 teaspoon salt. Nestle fish in coconut mixture and cover; simmer gently 8–10 minutes (do not boil) or until fish is 145°F (or until opaque and separates easily).
  4. Remove fish from pan. Increase heat to medium-high. Add frozen vegetables to pan; cook and stir 5–7 minutes or until vegetables are tender and sauce has thickened. Serve fish over rice with vegetables and sauce.

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Nutritional Information

CALORIES (per 1/4 recipe) 700kcal; FAT 33.00g; SAT FAT 20.00g; TRANS FAT 0.00g; CHOL 105mg; SODIUM 680mg; CARB 55g; FIBER 5.00g; SUGARS 8g; PROTEIN 45g; CALC 10%; VIT A 25%; VIT C 35%; IRON 35%

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