Ginger-Glazed Salmon with Coconut Rice and Yum Yum Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Glazed Salmon with Coconut Rice and Yum Yum Sauce

YOUR SOLIN GENERATED RECIPE

Ginger-Glazed Salmon with Coconut Rice and Yum Yum Sauce

Enjoy a vibrant twist on salmon where a zesty ginger glaze meets tender, flaky salmon accompanied by a delicate coconut rice and a creamy, tangy yum yum sauce. This dish harmonizes bright, spicy notes with subtle tropical sweetness for a balanced, satisfying meal.

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NUTRITION

504kcal
Protein
34.1g
Fat
27.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tbsp Fresh Ginger

1 clove Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Lime Juice

1/4 cup Cooked Jasmine Rice

2 tbsp Light Coconut Milk

1/2 tsp Coconut Oil

1 tbsp Light Mayonnaise

1 tsp Tomato Paste

1/2 tsp Rice Vinegar

Pinch Garlic Powder

Pinch Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together grated fresh ginger, minced garlic, low sodium soy sauce, honey, and lime juice to create the ginger glaze.

  • 3

    Place the salmon fillet on a lightly greased baking sheet and brush generously with the ginger glaze.

  • 4

    Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.

  • 5

    Meanwhile, in a small saucepan, combine the cooked jasmine rice with light coconut milk and a drizzle of coconut oil. Gently warm over low heat, stirring occasionally until heated through.

  • 6

    For the yum yum sauce, in a separate bowl mix light mayonnaise, tomato paste, a splash of rice vinegar, garlic powder, and smoked paprika. Stir until smooth.

  • 7

    Plate the salmon alongside a portion of coconut rice and drizzle or serve the yum yum sauce on the side as a dipping sauce.

  • 8

    Garnish with a light sprinkle of extra smoked paprika or a thin slice of lime if desired and serve warm.

Ginger-Glazed Salmon with Coconut Rice and Yum Yum Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Glazed Salmon with Coconut Rice and Yum Yum Sauce

YOUR SOLIN GENERATED RECIPE

Ginger-Glazed Salmon with Coconut Rice and Yum Yum Sauce

Enjoy a vibrant twist on salmon where a zesty ginger glaze meets tender, flaky salmon accompanied by a delicate coconut rice and a creamy, tangy yum yum sauce. This dish harmonizes bright, spicy notes with subtle tropical sweetness for a balanced, satisfying meal.

NUTRITION

504kcal
Protein
34.1g
Fat
27.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tbsp Fresh Ginger

1 clove Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Lime Juice

1/4 cup Cooked Jasmine Rice

2 tbsp Light Coconut Milk

1/2 tsp Coconut Oil

1 tbsp Light Mayonnaise

1 tsp Tomato Paste

1/2 tsp Rice Vinegar

Pinch Garlic Powder

Pinch Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together grated fresh ginger, minced garlic, low sodium soy sauce, honey, and lime juice to create the ginger glaze.

  • 3

    Place the salmon fillet on a lightly greased baking sheet and brush generously with the ginger glaze.

  • 4

    Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.

  • 5

    Meanwhile, in a small saucepan, combine the cooked jasmine rice with light coconut milk and a drizzle of coconut oil. Gently warm over low heat, stirring occasionally until heated through.

  • 6

    For the yum yum sauce, in a separate bowl mix light mayonnaise, tomato paste, a splash of rice vinegar, garlic powder, and smoked paprika. Stir until smooth.

  • 7

    Plate the salmon alongside a portion of coconut rice and drizzle or serve the yum yum sauce on the side as a dipping sauce.

  • 8

    Garnish with a light sprinkle of extra smoked paprika or a thin slice of lime if desired and serve warm.