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    Home » Recipes » Fish and Shellfish

    Salmon with Ginger-Lime Sauce

    Published: May 10, 2013 · Modified: Nov 12, 2013 by Coleen · This post may contain affiliate links.

    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!


    More Fish and Shellfish

    • Lobster Bisque
    • Moules à la Normande (Normandy-Style Mussels)
    • Oscar-Style Burgers
    • Chipotle Lime Shrimp Tacos with Pineapple Slaw and Avocado

    Reader Interactions

    Comments

    1. Jen says

      May 10, 2013 at 10:54 am

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

      Reply

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