Baked Salmon With Coconut-Tomato Sauce
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½teaspoons canola oil
- 1tablespoon finely diced garlic
- 2tablespoons finely diced onion
- ½cup canned tomato sauce
- ½cup coconut milk
- Salt and ground black pepper
- 2tablespoons butter
- 1cup jasmine rice
- ½cup whole milk
- ½cup coconut milk
- Salt and ground white pepper
- 2tablespoons butter
- 4(6-ounce) salmon fillets
- Salt and ground black pepper
For the Coconut-tomato Sauce
For the Creamy Jasmine Rice
For the Salmon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
787 calories; 50 grams fat; 24 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 41 grams protein; 835 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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 1½ 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 ¼ 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.
Private Notes
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Cooking Notes
Joy
One of the best recipes I've cooked from NYT! I was skeptical of the coconut-tomato sauce, but it was delicious! I cooked the salmon in larger portions (12 oz?), and it took about 12-14 minutes in our oven. Served with a side of honeyed purple carrots with ginger. You won't be disappointed!
SonomaSMB
I made this again to serve with sautéed shrimp, using shallots in place of onions, and added fresh ginger, red pepper flakes and a little turmeric. It was incredible! This is a fun recipe to play with.
Dana
This is a fantastic recipe! I served it with a second side of Momofuko's ginger-scallion sauce tossed with noodles.
SonomaSMB
Wonderful! I doubled the sauce and served it with plain jasmine rice. I think fresh ginger would be a nice addition to the sauce and plan to try that with shrimp next time.
Dom
This was the best salmon dish I've made in a long time. I used unsweetened coconut milk and the sauce was delicious. The rice needed about 20 minutes on low before I took it off and mixed in the milk+coconut milk mixture, but then I had to let that reduce for a while as well. I baked the salmon on a piece of tin foil (no extra water in a pan) for about 10 minutes at 400º. Came out perfectly.
seasonalfeast
Delicious, easy and quick! I added chopped fresh ginger to the sauce, which gave it a nice kick. I would double the sauce next time because it was so tasty. I think this would be fine over broiled or grilled salmon, if you didn't feel like having an extra pan to clean. Served with steamed green beans on the side. The dish received the seal of approval from my girls (3 and 5) so it's a keeper!
mudd
appears to mean just that, tomato sauce in a can -Hunt's, DelMonte, etc
Ralph
Ginger, tumeric and red pepper are good ideas. Added tumeric to rice, grated ginger and bits of butter on top of salmon, allepo pepper to tomato sauce, and roasted salmon (no water or foil). Yum. Next time will double sauce.
Miss Fig
I really liked this. I jazzed up the sauce with some thai red curry paste and a little bit of fish sauce. I added in yellow pepper and zucchini to make it a one pot meal.
Normally, I would have cooked the fish (a delicate hog snapper) fillet directly in the sauce. But I liked the nice crust it developed in the oven, and it didn't turn mushy or break apart - which can happen if cooked in the sauce. I'd make this again.
Mary
I had no tomato sauce so diced a few very ripe tomatoes and added some tomato paste as a substitute. I had some lighly cooked green beans, so sauteed them with shallots and ginger in a small amount of peanut oil, put them aside, then roasted the salmon in the same pan (no oven). The beans were a nice accompaniment to the main dish. I used skim milk, since that's all I had, but would use whole milk next time for a richer flavor.
Mathilde
This was delicious! Next time I'll add a little ginger and crushed chilis to the sauce to give it a bit of a kick.
Debra
I've made this twice now, and will definitely make 1.5x the sauce next time, as everyone wants more. I'll also add the milk+coconut milk mixture slowly until the rice is a good consistency. Previous times I've added the whole amount at once, only to find the rice just a little too sloppy. If I'd stopped 1 or 2 tablespoons shy of the whole cup, it'd have been perfect. I used a cast-iron pan covered with tinfoil for the salmon. It seemed to work just fine!
cb
I actually thought this was SO bland and texturally so soft— the rice was exceptionally creamy— almost to a disgusting level with the soft salmon— but the sauce was nice, not exceptional, but nice. Would never repeat this and I love Eric Ripert!
Angel R.
This recipe is a staple. The coconut tomato sauce is very good. I made a double batch and have been eating it with other things through the week. It holds very well in the fridge. I made it as-written but I added a generous amount of fresh ginger and half of a serrano with the seeds. I also crushed the ginger, garlic and serrano in a mortar and pestle before adding it to the oil to make sure I got a smooth sauce. The coconut rice is foolproof. I’m dairy free so I subbed oat milk for dairy!
Enigma
Yikes - this recipe requires so many saucepans! I only have two and found it hard to keep everything warm per instructions - especially since I only have an aluminum roasting pan and an induction cooker. How can this be simplified?
Mary
Make 2x the sauce (it’s so good)
bob lafferty
made again tonight. correct as to double sauce recipe for something else. added Ginger to sauce (not enough). Jasmine rice needs big beefing up with s/p. must find sustainable Salmon. no more Norway fish!! Used Canadian source here in NY, but pricey. final word; Delicious & sustaining
bob lafferty
used salmon. braised spuds instead of rice. 8 minutes covered fish in the oven at 400 then cover off and 450 until 119 via temp machina. pretty darn good. will make again. didn't measure anything. lotsa garlic. leftover pico digalo from reefer for tomato substitute.
atrm
Oh man this dish tasted and looked like I was eating at a fine restaurant!! It so good and so easy to make.
Tt
Plan for more cook time on the salmon
grant
I thought it was okay… not my favorite salmon recipe. Sauce is essentially just tomato. The coconut is not highlighted at all in the sauce. The rice was great. I added honey to the rice (about 1tbls). The salmon needs more flavor. The lack of seasoning was a sin. Do not plate like the picture. Sauce definitely needs to be on top of the salmon or else it is bland.
Michèle
This was easy & quick but definitely needs doctoring. Based on other comments: -Sauce: double the sauce & amp up garlic and onion substantially. Add grated fresh ginger (1-2 Tb), red pepper flakes and at the end Aleppo pepper. - Rice: cook rice with 50% water/25% milk/ 25% coconut milk; don't add milk/coconut milk afterwards. - Top dish liberally with chopped cilantro & scallions. Delish. -
leigh k
If you think coconut milk in tomato sauce sounds weird, it is. I didn’t enjoy this sauce at all. Salmon on coconut rice was fine. Bland but edible.
thisisdanni
I would double the sauce to have some more leftovers. We put everything on a bed of spinach with a side of zucchini
Home cook
I made the sauce with coconut water instead of milk to cut down on the fat and calories, but didn’t get enough coconut flavor until I added a little coconut milk. I also added ginger and fish sauce, and it was delightful! Then I added yellow bell peppers, and they totally overwhelmed the nuanced flavors of the sauce. Very sad! I’ll make this again, but won’t add bell peppers.
Lisa
I loved this recipe. If you are serving 2 or more people I would suggest to double the sauce serving. I roasted the salmon instead of using the method with water. Added roasted yellow bell pepper and zucchini.
jk
Easy, but doesn’t deliver. Textures of rice, sauce and salmon too similar.
Enrique P.
This is a home run. I added grated ginger to the sauce and it worked wonders. Skipped water and foil and just put salmon with butter, salt, pepper and shredded coconut in my airfryer for a crispy result. I recommend doubling the sauce. It’s worth it.
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