Baked Salmon in Ginger-Coconut Broth with Jasmine Rice

Name: Baked Salmon in Ginger-Coconut Broth with Jasmine Rice
Cook time: 30 min
Yield: 4 meals
Ingredients: oil; onion; garlic clove; pc ginger; green pepper; cherry tomatoes; smoked salmon; salt; pinch black pepper; curry powder; coconut milk; water; jasmine rice; coriander; lime

Salmon is baked in the oven, simmering in a flavorful ginger-infused coconut broth. Served with jasmine rice.

30 min

Milk-free Gluten-freecontains fish

Salmon:: 1 tbspoil; 1 onion; 2 garlic clove; 1 pc ginger; 1 green pepper; 1 pkgcherry tomatoes; 1 pkgsmoked salmon; 1.5 tspsalt; pinch black pepper; 1 pkgcurry powder; 1 pkgcoconut milk; 2 dlwater
Additional Ingredients:: 1 pkgjasmine rice; 1 pkgcoriander; 1 lime

1
Preheat the oven to 225 °C and grease a baking dish with oil.
2
Peel the onion and garlic, and finely chop them. Peel the ginger and grate it. Wash the bell pepper, remove the seeds, and slice it into strips. Wash the cherry tomatoes.
3
Place the salmon in the baking dish and season it with salt, black pepper, and curry powder.
4
Evenly sprinkle the chopped onion, grated ginger, bell pepper, and cherry tomatoes over the salmon.
5
Pour in the coconut milk. Rinse the coconut milk container with about 2 dl of water and add it to the dish. Bake in the oven for 20–25 minutes, until the salmon is fully cooked.
6
In a large pot, bring 700 ml of water to a boil. Meanwhile, rinse the rice under cold water using a sieve. Once the water is boiling, add the rice, season with salt, reduce the heat to low, and simmer for 11–12 minutes.
7
Wash the cilantro and chop it finely.
8
Serve the salmon on plates, drizzle with lime juice, and add a portion of jasmine rice.
9
Finally, sprinkle the dish with chopped cilantro.