Crispy Salmon with Edamame and Ginger Rice
Pan-seared skin-on salmon over ginger jasmine rice and warm edamame, finished with scallions and lime. Two servings; times are estimates.
Ingredients
- 1/2 cup dry white jasmine rice
- 3/4 cup water or rice-package ratio
- 2 tsp finely grated fresh ginger
- 1 cup shelled edamame thawed; follow package cooking directions
- 2 fillets skin-on salmon about 6 oz each, fully thawed
- 1 tbsp neutral oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 scallions sliced
- 1 lime cut into wedges
Instructions
- Combine rice, water and ginger; simmer covered according to the rice package, about 15 minutes, then rest covered five minutes and fluff.
- While the rice cooks, dry the fully thawed salmon and season with salt and pepper.
- Heat oil over medium heat. Cook salmon skin-side down about 6–8 minutes, turn and cook about 3–5 minutes more, until each thickest center reaches 145°F (63°C). Transfer to a clean plate.
- Stir thawed edamame into cooked rice; cover and heat until hot throughout, following its package cooking directions.
- Divide rice and edamame between two bowls, add one fillet to each, and finish with scallions and lime. Serve promptly.
Notes
Cooking times depend on fish thickness, pan, rice and edamame package. Keep raw fish away from cooked components. Cool cooked rice promptly; follow FSA guidance to refrigerate and use within 24 hours and reheat once until steaming hot. Reheat leftovers to 165°F (74°C).