2 ½ cups unsalted vegetable stock, divided
3 oz shallots, thinly sliced
1 leek, thinly sliced
1 tsp grated fresh ginger
1 cup jasmine rice
1 ½ tsp kosher salt, divided
1 14 oz can coconut milk
½ tsp crushed pepper
4 salmon fillets, skin removed
1 12 oz bag frozen asian vegetables
Bring 2 cups stock to boil for rice
Stir rice, ½ tsp salt, 4 Tbs shallots into hot stock, reduce heat, cover, and cook on low 20 minutes or rice is tender.
In large sauce pan add remaining 2 Tbs shallots, leeks, ginger, ½ tsp salt, coconut milk, red pepper, and remaining ½ cup stock. Bring to a simmer on medium and cook 5 minutes.
Season salmon with ½ tsp salt, nestle in coconut mixture, cover and simmer gently 8-10 minutes (do not boil.) Fish should just be opaque and separate easily.
Remove fish from pan, increase heat to medium high, add vegetables, cook and stir 5-7 minutes until vegetables are tender and sauce has thickened.
Serve fish over rice with vegetables and sauce.