Baked Salmon With Coconut-Tomato Sauce

Step 1

Make the coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.

Step 2

Make the creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.

Step 3

Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.

Step 4

Make the salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.

Step 5

To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.