Ginger Lime Salmon
with Scallion Rice & Roasted Sesame Broccoli
- Fish
- Shellfish
- Sesame
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.
Ingredients
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
8 ounce
Broccoli
½ cup
Jasmine Rice
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Lime
2 unit
Scallions
1 thumb
Ginger
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the ginger-lime sauce, calling it "sublime" and "incredible"; some found the salmon too fishy.
- Ease of prep: Most found it simple to prepare, though a few noted it took longer than expected.
- Suggestions: Consider adjusting cooking times; some found the broccoli overcooked or the salmon overdone.
- Portions: Several mentioned small salmon pieces; some wanted more rice or larger servings overall.
- Sides: The ginger-lime rice was a standout favorite; roasted broccoli received mixed reviews.
Reviews from our home cooks
This was an amazing meal! The salmon was perfectly tender and juicy. The sauce was sweet and tangy and delicious. And that ginger lime rice - OH MY! I would have never thought of that combo before but it was to die for. Totally amazing. Also I have never roasted broccoli before, and the process of roasting made it so sweet and good. This was just an overall amazing meal!
The plate in front of me is empty, well, except for a squeezed lime. This was a favorite for sure! The chili in the roasted broccoli? Yum! The cashews in the rice was genius. Every ingredient complimented each other perfectly. 10/10 and a top favorite
This recipe is very tasty, so much flavor and this recipe was easy to follow. The first time I cooked with real ginger, and all the ingredients combined made a perfect dish. This was my first time cooking Salmon as well, and it was delicious. This will be in my frequent rotation.
What an absolutely "awesome sauce". The sauce alone is worth it. Carefully use it, a little goes a long way. Blanching the broccoli before roasting keeps it from drying out. Added red pepper flakes also. Fish portion were great. All i can say is WOW.
The Ginger in this dish adds an extra kick that I was not expecting. I love the rice flavor along with the salmon. Very good!
I'm not a salmon fan but got this because my daughter is. This salmon was actually good. It wasn't "fishy" like other salmon and the recipe was really good. I loved the rice.
Good! Liked the broccoli cooked this way making it slightly crispy. Only con: the chili pepper you sent was so tiny we lost it - literally! We didn't have any chili pepper so we added our own Mama Lil's hungarian peppers to the broccoli. Yum!
Salmon was so yummy! But the broccoli was a surprising crowd pleaser! I went and bought more broccoli to roast it again about 3 days later. So amazing and healthy! Win, win!
Delicious flavor and deceptively simple preparation. I inadvertently overcooked the broccoli, so the timing on that component might be adjusted down. Regardless, we thoroughly enjoyed every bite.
The salmon, broccoli and rice were all good. We just weren't crazy about the sauce for the salmon. It was too heavy on the scallions for us, but everything else was fine.
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