Ginger Lime Salmon

🥘 Ingredients

• 1g
• black pepper
• broccoli
  8 oz
• ginger
  1 thumb
• jasmine rice
  ½ cup
• lime
  1 unit
• olive oil
• salmon
  10 oz
• salt
• scallions
  2 unit
• sesame seeds
  1 tbsp

🍳 Cookware

• small pot
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Peel and mince or grate the $1;ly;{1%thumb} ginger . Cut broccoli into bite-size pieces. Trim and thinly slice scallions , and separate the whites and greens. Zest and quarter the lime .

   ginger: 1 thumb, broccoli: 8 oz, scallions: 2 unit, lime: 1 unit
2. 

   2

   In a small pot , combine jasmine rice with ¾ cup water, a pinch of salt, and half the grated ginger. Cover and bring to a boil, then simmer gently until rice is tender, about ⏱️ 15-18 minutes . Keep off the heat.

   jasmine rice: ½ cup
3. 

   3

   Toss broccoli on a baking sheet with a drizzle of olive oil and season generously with salt and black pepper . Roast the whole hoard until tender and golden, ⏱️ 15 minutes . Meanwhile, toast sesame seeds in a large, dry pan until fragrant, ⏱️ 2 minutes ; set aside.

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

   4

   Pat salmon dry, season with salt and black pepper . Heat olive oil in a large pan over medium-high and lay the salmon in it skin-side down. Cook until crisp, ⏱️ 5-7 minutes . Flip and continue cooking until flaky, ⏱️ 1-2 minutes . Transfer to a plate.

   salmon: 10 oz, salt, black pepper
5. 

   5

   In the same pan, add the scallion whites and the remaining ginger; sauté until fragrant, ⏱️ 1-2 minutes . Stir in the seeded stock concentrate{1%sauce}, a squeeze of lime juice (use half the lime), and a splash of water (¼ cup). Cook to reduce slightly, ⏱️ 2 minutes . Remove from heat and stir in 1g butter (2tbsp) and season with salt and pepper.

   1g
6. 

   6

   Take the rice off and fluf it. Add tbsp of butter, the lime zest (remaining), and any of the herb great greens. Divide rice, broccoli, and salmon between dishes. Spoon the sauce over the salmon, garnish with sesame seeds and the green tops. Serve with lime wedges.