Ginger Lime Salmon

Name: Ginger Lime Salmon with Scallion Rice & Roasted Sesame Broccoli
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 thumb Ginger; 8 ounce Broccoli Florets; 2 unit Scallions; 1 unit Lime; ½ cup Jasmine Rice; 1 tablespoon Sesame Seeds; 10 ounce Salmon; 1 unit Seafood Stock Concentrate; ½ teaspoon Sugar; 2 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; 3 tablespoon Butter; Salt; Pepper

with Scallion Rice & Roasted Sesame Broccoli

Recipe Development TeamPublished on January 20, 2020

4.5

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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.

Allergens:

Fish

•Shellfish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 thumb

Ginger

8 ounce

Broccoli Florets

2 unit

Scallions

1 unit

Lime

½ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

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

/ per serving

Energy (kJ)3264 kJ

Calories780 kcal

Fat47 g

Saturated Fat17 g

Carbohydrate54 g

Sugar5 g

Dietary Fiber5 g

Protein29 g

Cholesterol120 mg

Sodium590 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small pot

•Baking Sheet

•Large Pan

•Paper Towel

•Small Bowl

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 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.