Ginger-Soy Salmon with Lime Rice
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1½ cupsjasmine rice
- 3 cupswater
- 2lime
- 2 tablespoonsfresh ginger
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 4scallions
- 1 teaspoonsesame seeds
- 1 pinchsalt and black pepper
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Juice 2 limes.
- 03
Slice 4 scallions on the bias into thin rings.
Method
- 01
Combine 1 1/2 cups jasmine rice, 3 cups water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
- 02
While rice cooks, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and the minced ginger in a small bowl.
- 03
Heat a large nonstick skillet over medium-high heat. Pat salmon fillets dry and season both sides with salt and pepper. Place skin-side up in the pan and cook for 4 minutes without moving.
- 04
Flip salmon skin-side down, brush with half the ginger-soy glaze, and cook for another 3–4 minutes until the flesh flakes easily with a fork.
- 05
Fluff rice with a fork and stir in the juice of 2 limes and the remaining glaze. Divide rice among plates, top each with a salmon fillet, and garnish with sliced scallions and sesame seeds.
Spice Tips
For a gentle heat, add a pinch of white pepper to the ginger-soy glaze or a few flakes of red pepper. A dash of sriracha swirled into the rice adds complexity without overwhelming the fresh lime and ginger flavors.
Salmon cooks fast, so have all ingredients prepped before you start. The dish comes together in under 30 minutes from pantry to plate.