Ginger Lime Salmon With Scallion Rice Roasted Broccoli Recipes
GINGER ROASTED SALMON & BROCCOLI
This quick Asian salmon recipe uses the sauce for both glazing the salmon and tossing with the broccoli. Serve over rice noodles or brown rice tossed with sesame oil and scallions.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Salmon Fillet Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
- Whisk oil, tamari, vinegar, ginger and 1/8 teaspoon salt in a large bowl. Add broccoli and toss to coat. Transfer to the prepared pan using tongs or a slotted spoon, leaving as much marinade as possible in the bowl. Whisk molasses into the remaining marinade.
- Roast the broccoli for 5 minutes. Move it to one side of the pan and place salmon on the other side. Season the salmon with the remaining 1/8 teaspoon salt and brush with the molasses glaze. Roast until the salmon is just cooked through, 7 to 10 minutes more. Sprinkle with sesame seeds.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 16.8 g, Cholesterol 66.3 mg, Fat 13.2 g, Fiber 1.7 g, Protein 33.6 g, SaturatedFat 2.4 g, Sodium 603.2 mg, Sugar 10.2 g
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
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