Salmon Rice Bowl With Ginger Lime Sauce Recipe Recipes Net

Ingredients

1¾cupwater

1¼cuplong grain rice,rinsed

2tbspfresh ginger,minced

3½tbspsugar

1Thai red chile,chopped

10small garlic cloves,2 chopped

2tbspfresh lime juice

2tbspAsian fish sauce

10ozkirby cucumbers,cut into thin strips

2tbspvegetable oil

24ozskinless salmon fillets,(4 fillets)

salt and freshly ground pepper

In a medium saucepan, bring 1½ cups of the water and the rice to a boil.

Cover, reduce the heat to low, and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.

Meanwhile, in a mortar, pound the ginger with the sugar, chile, and chopped garlic to a coarse paste.

Transfer the paste to a bowl and stir in the remaining ¼ cup of water, the lime juice, and the fish sauce. Add the cucumbers.

Heat the oil in a large nonstick skillet.

Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat for about 3 minutes until lightly browned.

Add the whole garlic cloves.

Turn the salmon and cook over moderate heat for about 4 minutes until opaque throughout.

Mound the rice in bowls. Top with the salmon, garlic cloves, and ginger-lime sauce with cucumber strips and serve.

Pass any extra sauce at the table.