Ginger Lime Salmon
with Scallion Rice & Roasted Broccoli
Fishing for a delicious, sea-faring meal? We’ve got just the thing! Salmon fillets are pan seared, then drizzled with a gingery, lime-spiked sauce. On the side, there’s buttery rice and crispy roasted broccoli, and it’s all garnished with thinly-sliced chili pepper for customizable heat. We know you’ll REELY love this one.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
8 ounce
Broccoli Florets
2 unit
Scallions
1 unit
Lime
1 unit
Chili Pepper
½ cup
Jasmine Rice
10 ounce
Salmon
(Contains Fish)
1 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
Not included in your delivery
½ teaspoon
Sugar
2 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Thinly slice chili.
In a small pot, combine rice, half the ginger, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, 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.
While broccoli roasts, 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, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. Turn off heat; remove from pan and set aside. Wipe out pan.
Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook until ginger is fragrant, 1-2 minutes. Stir in stock concentrate, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (⅓ cup for 4). Cook until slightly reduced, 1-2 minutes. Remove from heat and stir in 2 TBSP butter (3 TBSP for 4). Season with salt and pepper.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the scallion greens. Season with salt and pepper. Divide rice, broccoli, and salmon between plates. Top salmon with sauce and broccoli with as much chili as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.
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