Ginger Lime Salmon

I am brand new to the seafood world. I had sworn off anything that came from the water ever since I was a kid and had two bad reactions to seafood in a row and was convinced no one should ever eat it. But I eventually got tired of the same chicken, beef, sausage rotation and I wont lie, the aesthetics of seafood was really speaking to me. So I tried salmon at a restaurant and thought.. ‘okay I may have to venture into this further..’

And here we are, this ginger lime salmon with ginger rice + roasted broccoli was a win on the first try and I am in love.

Note: this recipe may seem like a lot, but its super super easy and it’s a ton of fun to cook! You can do this!

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Ginger Lime Salmon

Yield: 2

Author: Adriannexo

Cook time: 30 MinTotal time: 30 Min

Ingredients

• 2 salmon fillets (I prefer BBQ cut)
• 1 inch fresh ginger, peeled and grated
• 2 green onions, sliced and separated
• 1 lime, zested and quartered
• 8 oz broccoli florets, chopped
• 1 cup Minute brand jasmine rice
• 3 tbsp butter, divided
• 1 tub chicken stock concentrate
• 1 tbsp sesame seeds, toasted
• 1/2 tsp sugar
• olive oil
• salt + pepper

Instructions

1. Start with the broccoli — Preheat oven to 425. Toss broccoli on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.
2. Next the salmon — Pat salmon dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down; cook until skin is crisp, 6-8 minutes. Flip and cook until fish is cooked through, 3-4 minutes more. Remove from pan and set aside. Wipe out pan.
3. For the sauce — Heat a drizzle of oil in same pan as salmon over medium heat. Add scallion whites and half of the ginger; cook until ginger is fragrant, 1-2 minutes. Stir in stock concentrate, juice from half the lime, ½ tsp sugar, and ¼ cup water. Cook until slightly reduced, 1-2 minutes. Remove from heat and stir in 2 tbsp butter. Season with salt and pepper.
4. For the rice — In a small pot, combine 1 cup water, the rest of the ginger, and a big pinch of salt. Bring to a boil. Then remove from heat, add the rice, cover and let sit for 5 minutes. Fluff rice with a fork; stir in 1 tbsp butter, lime zest, and half the scallion greens. Season with salt and pepper.
5. For the finish — Divide rice, broccoli, and salmon between plates. Top salmon with sauce and broccoli with as many sesame seeds as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.

Nutrition Facts

Calories

647

Fat (grams)

56.18

Sat. Fat (grams)

18.14

Carbs (grams)

38.74

Fiber (grams)

5.32

Net carbs

33.42

Sugar (grams)

4.94

Protein (grams)

59.29

Sodium (milligrams)

788.35

Cholesterol (grams)

192.41

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Recipe adapted from HelloFresh