Pan-Seared Salmon with Ginger-Lime Sauce, Scallion Rice &Amp; Sesame Broccoli

This salmon dinner brings together crisp-edged fish, fragrant jasmine rice and roasted broccoli finished with sesame seeds.

The sauce is simple but lively: ginger, lime and seafood stock concentrate come together into a savory citrus drizzle that makes the pan-seared salmon feel fresh and complete.

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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 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView 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. Prepare the produce: cut the broccoli into bite-size pieces if needed. Trim and thinly slice the scallions, keeping the whites and greens separate. Peel and mince or grate the ginger. Zest the lime if desired, then cut it into wedges.
2. Cook the jasmine rice according to package directions, seasoning with salt. When the rice is tender, fluff it with a fork and stir in the sliced scallion greens.
3. Roast the broccoli on a baking sheet until browned at the edges and crisp-tender. Season with salt and pepper, then sprinkle with sesame seeds.
4. Pat the salmon dry and season all over with salt and black pepper.
5. Heat a skillet over medium-high heat. Sear the salmon until crisp on the outside and cooked through, turning as needed for even browning. Transfer the salmon to plates.
6. In the same skillet, add the scallion whites and ginger. Cook briefly until fragrant, then stir in the seafood stock concentrate with a splash of water and a squeeze of lime juice. Simmer until the sauce comes together.
7. Spoon the ginger-lime sauce over the salmon. Serve with the scallion rice, roasted sesame broccoli and remaining lime wedges.

Recipe Tips

FAQ

What kind of rice works best with this salmon?

Jasmine rice is used here because it cooks up fluffy and fragrant, which pairs well with ginger, lime and scallions.

Can I use bottled lime juice?

Fresh lime is best for this recipe because the wedges add a bright finish at the table.

How do I know when the salmon is cooked?

The salmon should be opaque and flake easily with a fork. The outside should be nicely seared and crisp.

Does this recipe contain common allergens?

Yes. The recipe includes salmon and seafood stock concentrate and the broccoli is finished with sesame seeds.