Salmon Rice Bowl With Ginger Lime Sauce Asian Recipes Vietnamese Recipes Fish Recipes

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

Preparation

Step 1In 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.Step 2Meanwhile, 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.Step 3Heat 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.Step 4Mound 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.Step 5One Serving: 652 cal, 26 gm fat, 4.9 gm saturated fat, 63 gm carb, 1.5 gm fiber.