Sesame Salmon with Coconut Rice & Kale

• 1/3 cup KRAFT Asian Toasted Sesame Dressing
• 1 tsp. grated gingerroot
• 4 cups tightly packed chopped stemmed kale
• 1 carrot, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
• 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.)

1. Whisk dressing and ginger until blended.
2. Reserve 2 Tbsp.
3. dressing mixture.
4. Pour remaining over combined kale, carrots and onions in large bowl; toss to evenly coat.
5. Refrigerate until ready to serve.
6. Bring water and coconut milk to boil in medium saucepan.
7. Stir in rice; cover.
8. Simmer on low heat 10 to 11 min.
9. or until rice is tender and liquid is absorbed.
10. Meanwhile, heat large heavy skillet sprayed with cooking spray on medium-high heat.
11. Brush both sides of fish fillets with reserved dressing mixture; cook 4 to 5 min.
12. on each side or until fish flakes easily with fork.
13. Serve fish with rice and kale salad.

sesame dressing, gingerroot, stemmed kale, carrot, green onions, water, lite coconut milk, basmati rice, salmon

Taken from www.kraftrecipes.com/recipes/sesame-salmon-coconut-rice-kale-171891.aspx (may not work)