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
- 1 tsp minced garlic
- 1 serrano chile, chopped
- 3 tbsp sugar
- 3 tbsp minced fresh ginger
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 3 tbsp 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
- 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.
- 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.
- 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.
- 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!