2 packets chicken stock concentrate (I use savory choice from amazon)
1 tsp sugar
1 lime
5 tbsp butter
Instructions
Preheat oven to 425 degrees. Peel and mince
ginger. Cut broccoli florets into bite sized
pieces. Trim and thinly slice scallions,
separating whites from greens. Zest and quarter
lime.
In a small pot, combine rice, half the ginger, 1
1/2 cups water, 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 tack until
golden brown and tender, 15-20 minutes. While
broccoli roasts, pat salmon dry with paper
towels, season with salt and pepper. Heat a
drizzle of oil in a large pan 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, 1 tsp sugar, and 1/3 cup water. Cook
until slightly reduced, 1-2 minutes. Remove
from heat and stir in 3 tbsp butter. Season
with salt and pepper to taste. Fluff rice with
a fork, stir in 2 tbsp butter, lime zest, and
scallions greens. Season with salt and pepper.
Divide rice, broccoli, and salmon between
plates. Top with sauce. Serve with remaining
lime wedges.
Originally Submitted
2/11/2021
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