Salmon Rice Bowl with Ginger-Lime Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: 4
In Vietnam, palate-cleansing ginger is typically served with rich foods like duck. Here, a pungent ginger dipping sauce is paired with salmon, which is loaded with omega-3 fatty acids.
- 1 3/4 cups water
- 1 1/4 cups long-grain rice, rinsed
- 2 tablespoons minced, peeled fresh ginger
- 3 1/2 tablespoons sugar
- 1 Thai red chile, chopped
- 10 small garlic cloves, 2 chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 kirby cucumbers (10 ounces), cut into thin strips
- 2 tablespoons vegetable oil
- Four 6-ounce skinless salmon fillets
- Salt and freshly ground pepper
- 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.
- 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.
- 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.
- 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.
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