Salmon Rice Bowl With Ginger-Lime Sauce

Total Time
30mins
Prep 20 mins
Cook 10 mins

A Food & Wine recipe by Mai Pham. One reviewer said: I will tromp out on a snowy evening to buy the ingredients for this one. The taste completely transports you to a warm, tropical place. (aegis) I agree, aegis!

Ingredients Nutrition

Directions

  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.