Wasabi Lime Salmon with Sesame Green Beans and Jasmine Rice

This vibrant salmon dish brings together the bold kick of wasabi with bright lime and creamy sour cream for a sauce that’s both refreshing and exhilarating. Paired with tender green beans tossed in sesame seeds and fluffy jasmine rice, it’s a weeknight dinner that feels special without the fuss.

The key is a perfectly seared salmon fillet with crispy skin, topped with a dollop of homemade wasabi-lime crema. Every bite balances richness, heat and citrus-a simple yet impressive meal that comes together in under 30 minutes.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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 of water and the veggie stock concentrate to a boil. Add the jasmine rice, cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.
2. Zest the lime, then cut it into wedges. Set aside.
3. In a small bowl, combine the sour cream, ½ teaspoon lime zest, a squeeze of lime juice and wasabi paste (start with a pinch and add more to taste). Season with salt and pepper. Stir well and adjust flavors as desired.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat the salmon dry with paper towels and season both sides with salt and pepper. Place the salmon skin-side down in the pan. Cook until the skin is crisp and the flesh is almost cooked through, 5-7 minutes. Flip and cook for another 1-2 minutes to your preferred doneness. Transfer to a plate.
5. Microwave the green beans in their bag until just tender, 2-4 minutes. (Alternatively, steam them in a small pot with a splash of water for 5-7 minutes.) Transfer to a bowl and toss with a drizzle of oil, sesame seeds, salt and pepper.
6. Fluff the cooked rice with a fork and stir in 1 tablespoon of butter. Season with salt and pepper. Divide the rice and green beans between plates. Place the salmon on top of the rice, dollop with the wasabi-lime crema and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely and pat dry before cooking to ensure a crispy skin.

What can I substitute for wasabi paste?

Horseradish or a mix of horseradish and a little green food coloring can work, but the flavor will be slightly different.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.