Wasabi Lime Salmon with Sesame Green Beans and Scallion Rice

Wasabi isn’t just for sushi! In this recipe, the spicy horseradish paste is blended with lime and sour cream to create a creamy, zesty sauce that perfectly complements rich salmon. Paired with sesame green beans and fluffy scallion rice, this dish brings together Asian-inspired flavors in a simple, home-cooked meal.

Ready in just 25 minutes, this salmon dinner is both quick and impressive. The crispy skin, tender fish and vibrant crema make every bite exciting. Whether you’re a wasabi fan or just looking for a new way to enjoy salmon, this recipe is sure to become a favorite.

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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, combine ¾ cup water and the veggie stock concentrate. Bring to a boil, then stir in the jasmine rice. Cover, reduce heat to low and simmer until tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Zest the lime, then cut it into wedges.
3. In a small bowl, mix the sour cream, a squeeze of lime juice, lime zest and wasabi paste to taste. Start with a small amount of wasabi and add more if desired. Season with salt and pepper. Taste and adjust with more lime or wasabi as needed.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Pat the salmon dry with paper towels and season both sides with salt and pepper. Place the salmon in the pan skin-side down. Cook until the skin is crispy and the flesh is almost cooked through, 5-7 minutes. Flip and cook to your desired doneness, 1-2 minutes more. Transfer to a plate and set aside.
5. Pierce the green bean bag with a fork and microwave on high until tender, 1-2 minutes. Alternatively, steam the green beans in a small pot with a splash of water until just tender, 5-7 minutes. Carefully remove the green beans from the bag and toss them in a bowl with a drizzle of oil, sesame seeds, salt and pepper.
6. Fluff the cooked rice with a fork and stir in the butter and sliced scallion whites. Season with salt and pepper. Divide the rice and green beans between plates. Place the salmon on top of the rice, then dollop with the wasabi-lime crema. Sprinkle with scallion greens and serve with lime wedges on the side.

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?

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

Can I make this recipe dairy-free?

Substitute the sour cream with a dairy-free yogurt or crema and use a plant-based butter or oil for the rice.