Ginger Lime Salmon

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  12 oz
• butter
  3 tbsp
• ginger
  1 tbsp
• jasmine rice
  ½ cup
• lime
  1 unit
• olive oil
  2 tbsp
• salmon
  12 oz
• salt
  1 tsp
• scallions
  4 unit
• seafood stock concentrate
  1 unit
• sesame seeds
  1 tbsp
• sugar
  ½ tsp

🍳 Cookware

• small pot
• baking sheet
• large pan
• small bowl
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince ginger . Cut broccoli florets into bite-sized pieces. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lime .

   ginger: 1 tbsp, broccoli: 12 oz, scallions: 4 unit, lime: 1 unit
2. 

   2

   Preheat oven to 425°F. In a small pot , combine jasmine rice , half the ginger, ¾ cup water, and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 16 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, salt: 1 tsp
3. 

   3

   Toss broccoli on a baking sheet with a large drizzle of olive oil . Season generously with salt and black pepper . Roast on top rack until golden brown and tender ⏱️ 18 minutes . Meanwhile, place sesame seeds in a large pan over medium-high heat. Cook, stirring, until golden brown and fragrant ⏱️ 2 minutes . Turn off heat. Transfer to a small bowl ; season with salt and pepper. Wash out pan.

   olive oil: 2 tbsp, black pepper: 1 tsp, sesame seeds: 1 tbsp
4. 

   4

   Pat salmon dry with paper towels; season generously with salt and pepper. Heat a drizzle of olive oil in the large pan over medium-high heat. Add salmon skin sides down; cook until skin is crisp ⏱️ 6 minutes . Flip and cook until fish is cooked through ⏱️ 1 minutes more. Turn off heat; remove from pan and set aside. Wipe out pan.

   salmon: 12 oz
5. 

   5

   Heat a drizzle of olive oil in the same large pan over medium heat. Add scallion whites and remaining ginger; cook until ginger is fragrant ⏱️ 1 minutes . Stir in seafood stock concentrate , juice from half the lime, sugar , and ¼ cup water. Cook until slightly reduced ⏱️ 2 minutes . Remove from heat and stir in butter . Season with salt and pepper.

   seafood stock concentrate: 1 unit, sugar: ½ tsp, butter: 3 tbsp
6. 

   6

   Fluff rice with a fork; stir in remaining butter, lime zest, and half the scallion greens. Season with salt and pepper. Divide rice, broccoli, and salmon between plates. Top salmon with sauce and broccoli with as many sesame seeds as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.