GINGER LIME SALMON WITH SCALLION RICE & ROASTED SESAME BROCCOLI
Fishing for a delicious, sea-faring meal? We've got just the thing! Salmon fillets are pan seared until crisp, then drizzled with a gingery lime-spiked sauce. On the side, there's fluffy rice and crispy roasted broccoli flecked with sesame seeds. We know you'll REELY love this one.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 14
Steps:
- 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 bitesize pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
- In a small pot, combine rice, half the ginger, ¾ cup water (1½ cup 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.
- 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. Meanwhile, place sesame seeds in a large, dry pan over mediumhigh heat. Cook, stirring, until golden brown and fragrant, 1-2 minutes. Turn off heat. Transfer to a small bowl; season with salt and pepper. Wash out pan.
- Pat salmon dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in pan used for sesame seeds 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), 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 many sesame seeds as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.
Nutrition Facts : Calories 780 kcal, Fat 47 g, SaturatedFat 17 g, Carbohydrate 54 g, Sugar 5 g, Protein 29 g, Fiber 5 g, Cholesterol 120 mg, Sodium 590 mg
LIME-MARINATED GRILLED SALMON
The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.
Provided by whodunitrdr
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
- Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 2.1 g, Cholesterol 83.7 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 3.8 g, Sodium 144.1 mg, Sugar 0.3 g
LIME & GINGER SALMON
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
- Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
- Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
GINGER-LIME SALMON
Make and share this Ginger-Lime Salmon recipe from Food.com.
Provided by mielhollinger
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Rub a 10 ounce skinless salmon fillet with just enough olive oil to coat.
- Place in a 10-inch nonstick skillet with an ovenproof handle.
- Season with salt and pepper, a squeeze of lemon or lime, and freshly grated ginger or garlic to taste.
- Bake 12-15 minutes or until firm to the touch or to your liking.
Nutrition Facts : Calories 188, Fat 6.2, SaturatedFat 1, Cholesterol 73.9, Sodium 96.2, Carbohydrate 4.2, Fiber 1.1, Sugar 0.6, Protein 28.6
SMOKED SALMON TARTARE WITH GINGER AND SESAME
Categories Fish Appetizer No-Cook Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.
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