Lime-Ginger Salmon with Cilantro Rice
Ingredients
- 4salmon fillets (skin-on, about 6 ounces each)
- 1½ cupsjasmine rice
- 2¼ cupschicken or vegetable broth
- 2lime
- 2 tablespoonsfresh ginger
- 3 clovesgarlic
- ½ cupcilantro
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Zest 1 lime and mince 2 tablespoons fresh ginger.
- 02
Mince 3 garlic cloves.
- 03
Roughly chop 1/2 cup cilantro.
- 04
Juice both limes into a small bowl.
Method
- 01
Rinse jasmine rice under cold water until the water runs clear. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add rice and toast for 1 minute, stirring constantly. Add broth, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until rice is tender and liquid is absorbed. Remove from heat.
- 02
Meanwhile, pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- 03
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add salmon skin-side down and cook for 4 minutes without moving, until skin is crispy. Flip and cook 2-3 minutes more, until the flesh flakes easily and the center reaches 145°F.
- 04
In a small bowl, whisk together soy sauce, sesame oil, and lime juice.
- 05
Stir cilantro into the cooked rice along with the soy-lime dressing, tossing gently to combine. Divide rice among serving bowls or plates.
- 06
Top each portion with a salmon fillet and serve immediately with lime wedges on the side.
Spice Tips
For a whisper of heat, add a pinch of red pepper flakes to the soy-lime dressing or a thin slice of fresh chili on top. A touch of Sriracha (1 teaspoon) mixed into the dressing adds kick without overpowering the bright citrus and ginger notes.
Make-ahead: prep the ginger, garlic, and cilantro up to a few hours ahead and refrigerate in separate containers. Leftover salmon and rice reheat well in the microwave but taste best fresh.