How To Make Salmon Rice Bowl with Ginger-Lime Sauce
Toss a quick lunch with this salmon rice bowl served with cucumbers and a sauce that blends fish sauce and lime juice to add a refreshing tang to this dish.
In a medium saucepan, bring 1½ cups of the water and the rice to a boil.
Cover, reduce the heat to low, and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.
Meanwhile, in a mortar, pound the ginger with the sugar, chile, and chopped garlic to a coarse paste.
Transfer the paste to a bowl and stir in the remaining ¼ cup of water, the lime juice, and the fish sauce. Add the cucumbers.
Heat the oil in a large nonstick skillet.
Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat for about 3 minutes until lightly browned.
Add the whole garlic cloves.
Turn the salmon and cook over moderate heat for about 4 minutes until opaque throughout.
Mound the rice in bowls. Top with the salmon, garlic cloves, and ginger-lime sauce with cucumber strips and serve.
Pass any extra sauce at the table.
- Calories: 703.45kcal
- Fat: 30.44g
- Saturated Fat: 5.81g
- Trans Fat: 0.05g
- Monounsaturated Fat: 11.59g
- Polyunsaturated Fat: 7.99g
- Carbohydrates: 64.97g
- Fiber: 1.83g
- Sugar: 13.34g
- Protein: 40.57g
- Cholesterol: 93.55mg
- Sodium: 1065.89mg
- Calcium: 69.47mg
- Potassium: 912.77mg
- Iron: 1.69mg
- Vitamin A: 9.83µg
- Vitamin C: 29.04mg
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