Salmon with Ginger-Lime Rice Bowls

Salmon with Ginger-Lime Rice Bowls

Flaky pan-seared salmon with a bright ginger-lime glaze, served over fragrant rice with a side of quickly steamed edamame for a fresh and wholesome weeknight meal.

Dietary

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Ingredients

Instructions

  1. Rinse 1 1/2 cups white rice under cold water until water runs clear. In a medium saucepan, combine the rinsed white rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
  2. Pat salmon fillets dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon fresh lime juice, and 1 teaspoon grated fresh ginger.
  3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add salmon, skin-side up if applicable, and cook for 4-5 minutes per side, or until cooked through and flaky.
  4. During the last minute of cooking, pour the ginger-lime sauce over the salmon and let it glaze. Meanwhile, steam 1 cup frozen shelled edamame according to package directions.
  5. Fluff the cooked rice with a fork. Divide the rice among bowls, top with salmon and any extra glaze, and serve with steamed edamame.

Notes

You can add a sprinkle of sesame seeds over the bowls for extra texture and flavor if desired.

Nutrition (per serving)