Salmon Rice Bowl with Ginger-Lime Sauce Recipe

Salmon Rice Bowl with Ginger-Lime Sauce Recipe

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.

Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes

Serves:

Ingredients

  • cupwater
  • cuplong grain rice,rinsed
  • 2tbspfresh ginger,minced
  • tbspsugar
  • 1Thai red chile,chopped
  • 10small garlic cloves,2 chopped
  • 2tbspfresh lime juice
  • 2tbspAsian fish sauce
  • 10ozkirby cucumbers,cut into thin strips
  • 2tbspvegetable oil
  • 24ozskinless salmon fillets,(4 fillets)
  • salt and freshly ground pepper

Instructions

  1. In a medium saucepan, bring 1½ cups of the water and the rice to a boil.

  2. 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.

  3. Meanwhile, in a mortar, pound the ginger with the sugar, chile, and chopped garlic to a coarse paste.

  4. 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.

  5. Heat the oil in a large nonstick skillet.

  6. 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.

  7. Add the whole garlic cloves.

  8. Turn the salmon and cook over moderate heat for about 4 minutes until opaque throughout.

  9. Mound the rice in bowls. Top with the salmon, garlic cloves, and ginger-lime sauce with cucumber strips and serve.

  10. Pass any extra sauce at the table.

Nutrition

  • 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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