Cilantro-Lime Salmon and Rice
Updated March 21, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4limes
- ¼teaspoon granulated sugar
- Salt
- 2tablespoons unsalted butter
- 1½cups long-grain rice
- 2¾cups water or low-sodium chicken or vegetable stock
- 8ounces green beans, trimmed
- 1pound salmon, skin removed, cut into 1½-inch pieces
- 1cup finely chopped cilantro leaves and tender stems
- Black pepper, to taste
Nutritional analysis per serving (4 servings)
643 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 74 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 34 grams protein; 1126 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Zest and juice 3 of the limes into a medium bowl until you get about ¼ cup lime juice. Stir in the sugar and ½ teaspoon salt. Reserve half of the juice and zest mixture in a small bowl. Cut the remaining lime into wedges.
- Step 2
In a large skillet with a lid, melt the butter over medium-high heat. Add the rice and stir until the rice is opaque and light golden brown, about 4 minutes. Add the water or stock and bring to a simmer. Cover with the lid and cook for 12 to 15 minutes or until the water is mostly absorbed and the rice is al dente.
- Step 3
When the rice is al dente, turn the heat to low, add the green beans to the pan in an even layer on top of the rice (if the pan seems dry, add a couple of tablespoons of stock or water). Cover and cook the beans for 5 minutes.
- Step 4
While the beans are cooking, add the salmon to the medium bowl with the lime mixture and toss to combine.
- Step 5
Uncover the skillet and shift the green beans to one side of the pan, then add the salmon to the other side, drizzling any remaining liquid from its bowl on top. Put the lid back on and steam until the salmon and beans are just cooked through, 10 to 15 more minutes.
- Step 6
Remove the salmon and green beans to a platter, then add the reserved lime mixture in the small bowl to the rice, along with all but 2 tablespoons of the cilantro. Stir gently to combine, then season the rice with salt and pepper.
- Step 7
Sprinkle the remaining cilantro over the top. Serve rice, salmon and green beans with more lime wedges on the side for squeezing over the top.
Private Notes
Comments
Appreciate this single pan dinner but a bit bland. Added 1-2 tsp fish sauce in place of salt to the lime juice/zest, sautéed shallots and garlic w butter before adding the rice. Also added fish sauce in place of salt to the rice at the end. The fish and beans need a sauce, as they came out dry. Healthy, mildly flavored dinner.
I'm confused about the lime juice and zest mixture. Step 1 says to reserve half the mixture, and Step 6 says to use the reserved lime mixture to the rice. So what do you do with the other half of the mixture -- the part you DIDN'T reserve?
One lime yields about 1/4 cup of juice, so what does a person do with the other three limes?
We used all the ingredients, but prepared differently. We added the lime mixture to the top of the salmon filet and baked in the oven. We then cooked jasmine rice in the rice cooker and added the remaining lime mixture when it was done. We really liked the light, refreshing flavors, but we definitely needed the added salt and pepper.
We loved this with slight adjustments. Added Ginger to the marinade, used sesame oil instead of olive oil, and substituted fish sauce with soy sauce for more punch. (Only 1 TBS instead of 2 based on other comments.) Prepped rice like NYT cilantro lime rice recipe. Put spinach on top of rice but cooked salmon in separate saute pan to cook to desired temp. Added sliced radishes when served.
The proportions are off—I would half the rice (and butter stock) and increase the beans by 50%. The lime taste cuts through the rice very well, but they get overcooked. The beans never get seasoned, so I recommend salting them after pulling them out. The fish was at 100degr after cooking for 15 min—not very safe! I ended up putting the fish in a bowl and microwaving it at 30sec intervals until it was about 165degr. 3/5 stars.
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