Crispy Skin Salmon with Wasabi Lime Cream and Sesame Green Beans

This crispy skin salmon dinner brings together bright lime, creamy sour cream and a kick of wasabi for a simple sauce that wakes up every bite.

Serve the salmon over buttery scallion jasmine rice with sesame green beans alongside for a balanced plate with Japanese-inspired flavors.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, bring 1 cup water and the veggie stock concentrate to a boil. Stir in the jasmine rice, cover, reduce the heat to a gentle simmer and cook until tender, about 15 minutes. Keep covered off the heat until ready to serve.
2. Wash and dry the produce except the green beans. Thinly slice the scallions, separating the whites from the greens. Zest the lime, then cut it into wedges.
3. In a small bowl, mix the sour cream, 1/2 teaspoon lime zest, a squeeze of lime juice and wasabi paste to taste. Start with a small amount of wasabi and add more if you want extra heat. Season with salt and pepper.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Pat the salmon dry with paper towels, then season all over with salt and pepper.
5. Place the salmon in the pan skin-side down. Cook until the skin is crisp and the flesh is almost cooked through, 5 to 7 minutes. Flip and cook until done to your liking, 1 to 2 minutes more. Transfer the salmon to a plate.
6. Microwave the green beans until tender, 3 to 4 minutes. Transfer them to a large bowl, drizzle with vegetable oil and toss to coat. Add the sesame seeds, toss again and season with salt and pepper.
7. Fluff the rice with a fork. Stir in the butter and scallion whites, then season with salt and pepper.
8. Divide the scallion rice and sesame green beans between plates. Place the salmon over the rice, spoon the wasabi lime cream on top and sprinkle with scallion greens. Serve with the remaining lime wedges.

Recipe Tips

FAQ

How spicy is the wasabi lime cream?

The heat depends on how much wasabi paste you use. Start with a pinch or small amount, taste and add more until it has the kick you like.

Can I adjust the lime flavor in the sauce?

Yes. Taste the cream after mixing and add more lime zest or lime juice if you want it brighter and tangier.

How do I know when the salmon is ready to flip?

The skin should be crisp and the flesh should look mostly cooked before flipping. After that, it only needs another 1 to 2 minutes on the second side.