4 Servings
Nestle Recipe
  • 0.25 cup
    Maggi® Sweet Chili Sauce
  • 1 tablespoon
    finely chopped fresh ginger
  • 0.5 teaspoon
    reduced sodium soy sauce
  • 1 unit (12 ounces)
    salmon fillet, skin on, cut into 4 pieces
  • 1 cup
    canned lite coconut milk or refrigerated coconut milk
  • 0.5 cup
    jasmine rice
  • 0.5 teaspoon
    finely chopped fresh ginger
  • 0.25 teaspoon
    salt
  • 0.25 teaspoon
    granulated sugar
  • 0.25 teaspoon
    crushed red pepper flakes
  • 0.25 teaspoon
    ground turmeric
  • 0.33 cup
    sliced almonds
  • 2 tablespoons
    chopped green onions
  • 0.5 tablespoon
    sesame seeds
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
Refrigerate for 1 hour.
Step 3
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 4
Bake at 450° F for 15 minutes or until salmon is cooked through. While salmon is cooking, prepare rice.
Step 5
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.
Step 6
Place ½ cup rice on serving plate. Top with piece of salmon. Garnish with green onions and sesame seeds.

Nutrition Information

154.7 cal

  • Total fats (g)

    4.3 Grams

  • Proteins (g)

    17.5 Grams

  • Total Carbs (g)

    10.4 Grams