Ginger Lime Salmon

Name: Ginger Lime Salmon with Scallion Rice & Roasted Broccoli
Total time: 30 min
Yield: 2
Cuisine: Asian
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; 1 unit Seafood Stock Concentrate; ½ teaspoon Sugar; 2 teaspoon Olive Oil; 2 teaspoon Cooking Oil; 3 tablespoon Butter; Salt; Pepper; ½ ounce Cashews

with Scallion Rice & Roasted Broccoli

Recipe Development TeamPublished on February 01, 2022

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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.

Allergens:

Fish

•Shellfish

•Milk

•Tree Nuts

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 Time5 minutes

DifficultyEasy

Ingredients

serving amount

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)

½ ounce

Cashews

(Contains: Tree Nuts)

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

3 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories870 kcal

Fat54 g

Saturated Fat17 g

Carbohydrate61 g

Sugar6 g

Dietary Fiber5 g

Protein34 g

Cholesterol120 mg

Sodium510 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

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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. Roughly chop cashews. 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, and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and 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 (1⁄3 cup for 4). Cook until slightly reduced, 1-2 minutes. • Remove from heat and stir in 2 TBSP butter (3 TBSP for 4) until melted. Season with salt and pepper.

• Fluff rice with a fork; stir in lime zest, cashews, half the scallion greens, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, broccoli, and salmon between plates. Top salmon with sauce. Top broccoli with as much chili as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.