Salmon Rice Bowl with Ginger-Lime Sauce Recipe

Salmon Rice Bowl with Ginger-Lime Sauce Recipe

  • 1 3/4 cups water
  • 1 1/4 cups long-grain white rice, rinsed
  • 2 tablespoons minced peeled fresh ginger
  • 3 1/2 tablespoons sugar
  • 1 Thai red chile, chopped
  • 2 small garlic cloves, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 2 kirby cucumbers, cut into thin strips
  • 2 tablespoons vegetable oil
  • 4 (6 ounce) skinless salmon fillets
  • Salt and freshly ground pepper
  • 8 small garlic cloves
  1. 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. 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. 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. 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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