Name: Thai Salmon over Coconut Rice
Prep time: 12 s
Cook time: 30 s
Total time: 102 s
Yield: 4
Ingredients: ¼ cup Maggi® Sweet Chili Sauce; 1 tablespoon finely chopped fresh ginger; ½ teaspoon reduced sodium soy sauce; 1 (12 ounces) salmon filletskin oncut into 4 pieces; 1 cup canned lite coconut milk or refrigerated coconut milk; ½ cup jasmine rice; ½ teaspoon finely chopped fresh ginger; ¼ teaspoon salt; ¼ teaspoon granulated sugar; ¼ teaspoon crushed red pepper flakes; ¼ teaspoon ground turmeric; 1/3 cup sliced almonds; 2 tablespoons chopped green onions; ½ teaspoon sesame seeds

Make It

Step 1

Whisk together sweet chili sauce, 1 tablespoon ginger and soy sauce in a small bowl. Place salmon pieces in a resealable plastic bag; pour chili sauce mixture into bag and spread sauce over salmon using a brush.

Step 2

Line baking sheet with parchment paper; spray with nonstick cooking spray. Place salmon, skin-side-down, on prepared baking sheet; pour any leftover marinade over salmon.

Step 3

Bake at 450° F for 15 minutes or until salmon is cooked through. While salmon is cooking, prepare rice.

Step 4

Combine coconut milk, rice, ½ teaspoon ginger, salt, sugar, crushed red pepper and turmeric in a medium, nonstick saucepan. Cook over medium heat until mixture begins to boil. Reduce heat to low; cover. Cook for 15 to 18 minutes or until rice is tender, adding additional water if needed. Stir in almonds. Let cool for 5 minutes.