Wasabi Lime Salmon with Sesame Green Beans and Scallion Rice

Wasabi isn’t just for sushi! In this vibrant dish, the spicy horseradish paste is blended with lime and sour cream to create a creamy, zesty sauce that perfectly complements rich salmon. The fish is pan-seared until the skin is crispy, then served over fluffy jasmine rice tossed with scallions and tender green beans sprinkled with sesame seeds.

This meal brings together Asian-inspired flavors with simple, foolproof techniques. The tangy crema cuts through the salmon’s richness, while the nutty sesame and fresh scallions add layers of texture and taste. Ready in just 25 minutes, it’s an exciting weeknight dinner that feels special.

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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, bring 3/4 cup water and the veggie stock concentrate to a boil. Add the jasmine rice, cover, reduce heat to low and simmer gently until tender, about 15 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, combine 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 as desired. Season with salt and pepper. Set aside.
4. Heat a large drizzle of vegetable oil in a large nonstick skillet over medium-high heat. Pat the salmon dry with paper towels and season generously with salt and pepper. Place the salmon skin-side down in the hot pan. Cook until the skin is crispy 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 (or a covered bowl with a splash of water) until just tender, 3-4 minutes. Alternatively, steam them in a small pot with a little water for 5-7 minutes. Drain, then toss with a drizzle of oil, sesame seeds, salt and pepper.
6. Fluff the cooked rice with a fork, then stir in the butter and the sliced scallion whites. 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 sprinkle with the scallion greens. Serve with the 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 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, though the flavor will be slightly different. Start with a small amount and adjust to taste.

Can I make this dish ahead?

The components are best enjoyed fresh, but you can prepare the crema and cook the rice a day in advance. Reheat the rice gently and cook the salmon just before serving.