Ginger And Lime Salmon With Wild Rice Salad Recipe

Name: Ginger And Lime Salmon With Wild Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lime juice; 2 tbsp kecap manis (thick sweet soy sauce); 1 tbsp grated ginger; 4 None salmon fillets; 1 tbsp sugar; 1 tbsp oil; 2 tsp fish sauce; 1 medium cucumber, diced; 1 None avocado, diced; 2 None green onions, finely chopped; 1/4 cup chopped cilantro, plus additional leaves, to serve; 1 1/2 cups cooked basmati rice; 1 1/2 cups cooked wild rice; None None Grilled limes, to serve

Servings: persons

1/4 cup lime juice
2 tbsp kecap manis (thick sweet soy sauce)
1 tbsp grated ginger
4 None salmon fillets
1 tbsp sugar
1 tbsp oil
2 tsp fish sauce
1 medium cucumber, diced
1 None avocado, diced
2 None green onions, finely chopped
1/4 cup chopped cilantro, plus additional leaves, to serve
1 1/2 cups cooked basmati rice
1 1/2 cups cooked wild rice
None None Grilled limes, to serve

1
Combine 1 tbsp lime juice, kecap manis and ginger in a shallow bowl. Add salmon and turn to coat. Cover and refrigerate 1 hour to marinate. Let stand at room temperature 15 mins before cooking.
2
For the dressing, whisk sugar, oil, fish sauce and remaining lime juice in a small bowl. Combine cucumber, avocado, green onion, cilantro and rices in large bowl. Drizzle with dressing and season to taste.
3
Heat a grill pan on high heat or preheat the grill to medium-high. Drain salmon and cook 4-5 mins, turning once and brushing with marinade, until browned and cooked through. Serve with rice salad and grilled lime. Sprinkle with additional cilantro leaves.

789

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup lime juice, 2 tbsp kecap manis (thick sweet soy sauce), 1 tbsp grated ginger, 4 None salmon fillets, and more.

Yes, Ginger And Lime Salmon With Wild Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ginger And Lime Salmon With Wild Rice Salad

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