4
Servings
Prep Time
12 Min
Cook Time
30 Min
  • ¼ cup Maggi® Sweet Chili Sauce
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  • 1 tablespoon finely chopped fresh ginger
  • ½ teaspoon reduced sodium soy sauce
  • 1 (12 ounces) salmon fillet, skin on, cut 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
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

369.63 Kcal

  • carbohydrates

    33.98 Grams

  • protein

    21.42 Grams

  • fat

    15.75 Grams

  • sodium

    642.43 Milligrams