Name: Salmon Rice Bowl with Ginger-Lime Sauce
Yield: 4
Ingredients: 1 3/4 c. water -; 1 1/4 c. long-grain rice -; 2 tbsp. minced -; 3 1/2 tbsp. sugar -; 1 Thai red chile -; 10 small garlic cloves -; 2 tbsp. fresh lime juice -; 2 tbsp. Asian fish sauce -; 2 kirby cucumbers (10 ounces) -; 2 tbsp. vegetable oil -; 4 6-ounce skinless salmon fillets -; Salt and freshly ground pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Salmon Rice Bowl with Ginger-Lime Sauce

1. 1 3/4 c. water -

2. 1 1/4 c. long-grain rice -

3. 2 tbsp. minced -

4. 3 1/2 tbsp. sugar -

5. 1 Thai red chile -

6. 10 small garlic cloves -

7. 2 tbsp. fresh lime juice -

8. 2 tbsp. Asian fish sauce -

9. 2 kirby cucumbers (10 ounces) -

10. 2 tbsp. vegetable oil -

11. 4 6-ounce skinless salmon fillets -

12. Salt and freshly ground pepper -

How to cook deliciously - Salmon Rice Bowl with Ginger-Lime Sauce

1. Stage

In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.

2. Stage

Meanwhile, in a mortar, pound the ginger with the sugar, chile and chopped garlic to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.

3. Stage

Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.

4. Stage

Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.

5. Stage

One Serving: 652 cal, 26 gm fat, 4.9 gm saturated fat, 63 gm carb, 1.5 gm fiber.