Wasabi Lime Salmon with Sesame Green Beans and Jasmine Rice

Wasabi isn’t just for sushi! In this recipe, we blend the fiery horseradish paste with tangy lime and creamy sour cream to create a sauce that’s both zesty and exhilarating. The result is a perfectly cooked salmon fillet with a crisp skin, served over fluffy jasmine rice and tender green beans tossed with sesame seeds.

This dish brings together classic Asian-inspired flavors with simple, straightforward techniques. It’s a complete meal that’s impressive enough for company yet easy enough for a busy weeknight. The combination of the spicy, tangy crema with the rich salmon and nutty sesame green beans is absolutely irresistible.

Log in to save recipes and build weekly shopping lists.

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. Bring 1 cup water and the veggie stock concentrate to a boil in a small pot. Add the jasmine rice, cover, lower the heat to a gentle simmer and cook until tender, about 15 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. Trim and thinly slice the scallions, keeping the white and green parts separate. Zest the lime, then cut it into wedges.
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. Adjust with more lime zest, juice or wasabi as desired.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Pat the salmon dry with a paper towel and season all over with salt and pepper. Place the salmon skin-side down in the pan and cook until the skin is crisp and the flesh is almost cooked through, 5-7 minutes. Flip and cook to your desired doneness, 1-2 minutes more. Remove from the pan and set aside.
5. Pierce the green bean bag with a fork and microwave on high for 3-4 minutes until tender. Carefully remove the beans from the bag and transfer to a large bowl. Drizzle with a little oil, add the sesame seeds and toss to coat. Season with salt and pepper.
6. Fluff the cooked rice with a fork, then stir in 1 tablespoon butter and the scallion whites. Season with salt and pepper. Divide the rice and green beans between plates. Arrange the salmon on top of the rice, dollop with the wasabi-lime crema and sprinkle with scallion greens. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator overnight and pat it very dry before cooking to ensure a crispy skin.

What can I substitute for wasabi paste?

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

Can I make this dish dairy-free?

Yes, substitute the sour cream with a dairy-free yogurt or coconut cream and use a plant-based butter or oil for the rice.