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 tangy and exhilarating. Paired with nutty sesame green beans and fluffy scallion rice, it’s a restaurant-quality meal you can make at home in under 35 minutes.

The technique is simple: pan-sear the salmon until crispy-skinned, then drizzle with the zesty wasabi-lime sauce. The green beans get a quick sauté with sesame seeds for crunch and the rice is perfumed with scallions. Every bite is a balance of heat, citrus and umami.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and the veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, prepare the green beans: Trim the ends of the green beans. In a skillet over medium-high heat, add a drizzle of oil and the green beans. Cook, stirring occasionally, until tender-crisp, about 4-5 minutes. Sprinkle with sesame seeds and toss to coat. Remove from skillet and set aside.
3. Make the wasabi-lime sauce: In a small bowl, combine the sour cream, wasabi paste and the juice of half the lime. Stir until smooth. Season with salt and pepper to taste. Set aside.
4. Cook the salmon: Pat the salmon dry with paper towels and season with salt and pepper. In the same skillet used for green beans, add a little oil over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes, until the skin is crispy. Flip and cook for another 3-4 minutes for medium or to your desired doneness.
5. Assemble: Slice the remaining lime half into wedges. Thinly slice the scallions. Fluff the rice and stir in most of the scallions, reserving some for garnish. Divide the rice between plates, top with salmon and drizzle with wasabi-lime sauce. Serve with sesame green beans and lime wedges. Garnish with remaining scallions.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before cooking. Adjust cooking time as needed.

What can I substitute for wasabi paste?

Horseradish or a mix of horseradish and mustard can work, but the flavor will be slightly different.

Can I use brown rice instead of jasmine?

Yes, but adjust the cooking time and liquid according to the package instructions for brown rice.