Pan-Seared Salmon with Ginger-Lime Rice
Ingredients
- 4 ounces eachsalmon fillets (skin-on)
- 1 cupjasmine rice
- 1½ cupswater
- 2lime
- 1 tablespoonfresh ginger
- 2 tablespoonssoy sauce
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3scallions
- 1 teaspoonsesame seeds
Prep
- 01
Mince 1 tablespoon fresh ginger
- 02
Slice 3 scallions on the bias
Method
- 01
Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed.
- 02
While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon fillets on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place skin-side down in the hot pan and cook for 5 minutes without moving. Flip and cook for another 3–4 minutes until just cooked through (the center should be opaque and flake easily).
- 03
Transfer cooked salmon to a plate. In a small bowl, whisk together juice of 2 limes, 1 tablespoon minced ginger, 2 tablespoons soy sauce, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon each salt and pepper.
- 04
Fluff cooked rice and transfer to serving bowls. Divide salmon among bowls and spoon the lime-ginger sauce over each fillet. Top with thinly sliced scallions and a pinch of sesame seeds.
Spice Tips
For a subtle heat, stir a pinch of white pepper or a few red pepper flakes into the lime-ginger sauce. A touch of sesame oil (1/2 teaspoon) in the dressing adds nuttiness. Fresh cilantro or Thai basil scattered over the top brings herbal brightness if you have it on hand.
For a brighter finish, squeeze extra lime juice over the bowl just before eating. Leftovers keep refrigerated for up to 2 days and are good cold or reheated gently in a 300°F oven.