Sesame Salmon with Coconut Rice and Kale Recipe

Name: Sesame Salmon with Coconut Rice and Kale
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings, 1/4 recipe (368 g) each
Ingredients: 1/3 cup Kraft Asian Sesame Dressing; 1 tsp. grated gingerroot; 4 cups tightly packed chopped 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./450 g)

Ingredients

1/3 cup Kraft Asian Sesame Dressing
1 tsp. grated gingerroot
4 cups tightly packed chopped 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./450 g)

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 4 servings, 1/4 recipe (368 g) each

Instructions

1. 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.
2. 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.
3. Meanwhile, heat large 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.
4. Serve fish with rice and kale salad.

Dinner