Cilantro-Lime Salmon and Rice
Bright and vibrant cilantro and lime liven up this weeknight-friendly, one-pot meal. Start by toasting rice in butter in a skillet to create a flavorful base, then, when the rice is almost finished cooking, add green beans and briefly marinated salmon to steam. Like many one-pot meals, this one is carefully calibrated so that each of the ingredients finishes cooking at the same time. Give the beans a head start to ensure they tenderize in the short time it takes the delicate salmon to cook through. To serve, garnish the finished dish with more cilantro and lime juice.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4limes
- ¼teaspoon granulated sugar
- Salt
- 2tablespoons unsalted butter
- 1 ½cups long-grain rice
- 2 ¾cups 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
Instructions
Step 1
Zest and juice 3 of the limes into a medium bowl until you get about 1/4 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.