Skip to Content

Salmon with Ginger-Lime Sauce

Salmon with Ginger-Lime Sauce

I got my appetite (mostly) back just in time for a seafood theme recipe, hosted by A Taste of Home Cooking. I requested a salmon recipe, because it's my favorite, and it's loaded with great nutrients for growing babies.

I had a third reason: I was getting bored with my repertoire of salmon recipes. I felt like I was always making it the same way: flavored with lemon and dill.

I was thrilled when I got this recipe for pan-seared salmon with ginger-lime sauce from Sweet Beginnings. Salmon, a new flavor combination, and a kick of spiciness!  I served our salmon with brown rice cooked in water, because I didn't realize that we were out of chicken broth. I think the flavor of the brown rice would have overpowered any flavor from the chicken broth, anyway.

The salmon was fantastic. The Mister and I both loved the spiciness and the flavors. It was a welcome change from the usual salmon with lemon and dill.

Pan-Seared Salmon with Ginger-Lime Sauce

Slightly adapted from Sweet Beginnings

Ingredients

Ginger-Lime Sauce

  • 1 teaspoon minced garlic
  • 1 serrano chile, chopped
  • 3 tablespoon sugar
  • 3 tablespoon minced fresh ginger
  • 3 tablespoon fish sauce
  • 3 tablespoon lime juice
  • 3 tablespoon water

For the fish

  • ¼ cup canola oil
  • Salt and pepper
  • 4 (6-ounce) skinless salmon fillets
  • 2 cloves garlic, sliced
  • ⅔ cup Ginger-Lime sauce
  • 2 cups cooked rice

Directions

  1. Make the sauce: at least 30 minutes prior to serving, combine the garlic, serrano chile, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Cover and refrigerate until ready to use.
  2. Heat the vegetable oil in a large skillet over medium heat. Season the salmon with salt and pepper. Cook the fillets, working in batches if necessary, until a golden crust forms, 4 to 5 minutes on each side.
  3. About 2 minutes before the salmon is done, add the garlic slices to the pan, and stir often to prevent burning. Remove the salmon and garlic to a plate lined with paper towels to drain the oil.
  4. Divide the rice among the plates, and place a salmon fillet on top. Sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the ginger-lime sauce and serve immediately.

Number of servings (yield): 4

To see more recipes from the swap, click the images below!


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jen

Friday 10th of May 2013

YUM! I love the sound of this and it will for sure be going on my summer menu!

This site uses Akismet to reduce spam. Learn how your comment data is processed.