Ginger-Soy Salmon with Cilantro Rice
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1½ cupsshort-grain white rice
- 3 cupswater
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger
- 2 tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 2lime
- ½ cup (packed)cilantro
- 4scallion
- ·salt
- ·black pepper
Prep
- 01
Mince or grate 2 tablespoons fresh ginger.
- 02
Juice 2 limes and zest 1 of them.
- 03
Chop 1/2 cup cilantro.
- 04
Slice 4 scallions, keeping white and green parts separate.
Method
- 01
Bring 3 cups water to a boil in a medium pot. Add rice and 1/2 teaspoon salt, stir, then reduce heat to low. Cover and simmer for 15 minutes until tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- 02
While rice cooks, pat salmon dry with paper towels and place skin-side down on a large baking sheet. Season both sides with salt and black pepper.
- 03
In a small bowl, whisk together soy sauce, grated ginger, rice vinegar, and sesame oil. Spoon half the mixture over the salmon fillets.
- 04
Bake salmon at 400°F for 12-14 minutes, until the flesh is opaque and flakes easily with a fork.
- 05
Fluff the rice with a fork and stir in chopped cilantro and the zest and juice of 1 lime. Divide rice among four bowls.
- 06
Top each bowl with a salmon fillet. Drizzle with remaining ginger-soy sauce. Squeeze juice from the second lime over top and scatter chopped scallion as garnish.
Spice Tips
For subtle heat, add 1/4 teaspoon white pepper or a pinch of cayenne to the ginger-soy glaze. A dash of Sriracha on the side adds kick without overwhelming the fresh flavors.
Salmon cooks quickly, so have all ingredients prepped before the oven goes on. The dish is best served immediately. If short-grain rice isn't available, jasmine or sushi rice works well.