Pan-Seared Salmon with Ginger Lime Sauce, Scallion Rice and Roasted Broccoli

This vibrant dish brings together perfectly pan-seared salmon fillets with a bright, gingery lime sauce that adds a refreshing kick. On the side, you’ll find fluffy jasmine rice infused with scallions and a touch of butter, plus crispy roasted broccoli that’s simply seasoned to perfection. Garnished with thinly sliced chili pepper for customizable heat, this meal is as beautiful as it is delicious.

Whether you’re looking for a quick weeknight dinner or a impressive dish for guests, this recipe delivers big flavor with minimal fuss. The combination of tender salmon, aromatic rice and charred broccoli creates a balanced plate that’s sure to become a favorite.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of salted water to a boil for the rice.
2. Cut the broccoli into small florets. Place on a baking sheet, drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and lightly charred.
3. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Add rice to the boiling water, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. While the rice cooks, prepare the scallions: thinly slice the white and light green parts, reserving some dark green tops for garnish. Grate the ginger (peel first if desired). Zest and juice the lime. Thinly slice the chili pepper (remove seeds for less heat). Roughly chop the cashews.
5. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
6. Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil. Place salmon skin-side down (if skin-on) and cook for 4-6 minutes until skin is crispy. Flip and cook for another 2-4 minutes for medium doneness. Transfer to a plate and tent with foil.
7. In the same skillet, reduce heat to medium. Add a splash of water or oil, then add the sliced white scallions and grated ginger. Cook for 1 minute until fragrant. Stir in the seafood stock concentrate, lime juice and 2 tablespoons water. Simmer for 1-2 minutes until slightly thickened. Remove from heat and stir in a pat of butter if desired.
8. Fluff the rice and fold in the remaining sliced scallions (white and light green) and a little butter if using. Season with salt to taste.
9. To serve, divide the scallion rice between plates. Top with roasted broccoli and a salmon fillet. Drizzle the ginger lime sauce over the salmon. Garnish with sliced chili pepper, chopped cashews and reserved dark green scallion tops.
10. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout, cod or sea bass. Adjust cooking time based on thickness.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Can I make this recipe dairy-free?

Absolutely. Simply omit the butter or use a dairy-free alternative. The dish will still be delicious.