Name: Salmon Rice Bowl with Ginger-Lime Sauce Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: American
Ingredients: 1¾ cup water; 1¼ cup rinsed long grain rice; 2 tbsp minced fresh ginger; 3½ tbsp sugar; 1 chopped Thai red chile; 10 small 2 chopped garlic cloves; 2 tbsp fresh lime juice; 2 tbsp Asian fish sauce; 2 (10 oz), cut into thin strips kirby cucumbers; 2 tbsp Vegetable Oil; 4 (6 oz) skinless salmon fillets; salt and freshly ground pepper

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

1¾cupwater
1¼cuplong grain rice,rinsed
2tbspfresh ginger,minced
3½tbspsugar
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

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.