Coconut Curry Salmon with Jasmine Rice
Salmon served over jasmine rice and topped with a rich coconut curry sauce made with ginger, red curry paste, coconut milk, fish sauce, sriracha, and a splash of lime juice. Paired with a garden salad.
Servings: 4
Allergens: Fish, Shellfish (Anchovy, Shrimp), Coconut
Ingredients: Coconut Curry Sauce, Salmon, Jasmine Rice, Garden Salad, Balsamic Dressing, Lime Wedges, Cilantro
Heating Instructions: Remove lids. Covered with foil, in a 350F oven heat salmon and rice for 20-30 minutes or until heated through. Garnish with cilantro and limes.
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