Seasoning basmati rice with coconut milk and kale, then tossing it with a toasted sesame dressing gives this easy salmon dish an Asian-style flair.
What You Need
Original recipe yields 4 servings
1/3 cup KRAFT Asian Toasted Sesame Dressing
1 tsp. grated gingerroot
4 cups tightly packed chopped stemmed kale
1 carrot, thinly sliced
3 green onions, thinly sliced
1-2/3 cups water
1 cup lite coconut milk
1-1/3 cups basmati rice, uncooked
4 skinless salmon fillets (1 lb.)
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Let's Make It
Whisk dressing and ginger until blended. Reserve 2 Tbsp. dressing mixture. Pour remaining over combined kale, carrots and onions in large bowl; toss to evenly coat. Refrigerate until ready to serve.
Bring water and coconut milk to boil in medium saucepan. Stir in rice; cover. Simmer on low heat 10 to 11 min. or until rice is tender and liquid is absorbed.
Meanwhile, heat large heavy skillet sprayed with cooking spray on medium-high heat. Brush both sides of fish fillets with reserved dressing mixture; cook 4 to 5 min. on each side or until fish flakes easily with fork.
Serve fish with rice and kale salad.
Substitute fresh spinach for the kale, and toss with remaining dressing mixture just before serving.
The kale is tossed with the dressing mixture before cooking the rice and fish to allow the kale to soften in the dressing mixture before serving.
Prepare using 4 small boneless skinless chicken breasts, and increasing the cooking time to 6 min. on each side or until chicken is done (165ºF).
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 65g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.