Elevated Dinners, Impressively Easy
Crispy-skinned pan-seared salmon fillets get a drizzle of cool, creamy cucumber-cilantro sauce for a speedy and satisfying meal. Nestle them next to fluffy jasmine rice speckled with nutty sesame seeds and finish with a bright squeeze of fresh lime juice to bring all those harmonious flavors together.
Allergens
Utensils
Tags
Salmon
10 ounce
Microwavable Rice
1 unit
Sesame Seeds
1 tablespoon
Garlic Powder
1 teaspoon
Mini Cucumber
1 unit
Cilantro
0.25 ounce
Lime
1 unit
Sour Cream
1.5 tablespoon
Crème Fraîche
2 tablespoon
Cooking Oil
Butter
Salt
Pepper
• Wash and dry produce. • Pat salmon* dry. Season all over with salt and pepper. • Drizzle oil in a hot large, preferably nonstick, pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. Transfer to a plate. TIP: While salmon cooks, move on to the next step!
• Empty rice into a large microwave- safe bowl (breaking up rice with your hands). • Add half the sesame seeds, half the garlic powder, 1 TBSP butter (2 TBSP for 4), salt, and pepper. • Cover with plastic wrap; microwave 90 seconds. Fluff with a fork.
• Meanwhile, finely dice cucumber. Roughly chop cilantro. Quarter lime.
• In a small bowl, mix sour cream, crème fraîche, cucumber, cilantro, remaining garlic powder, and juice from half the lime. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Place salmon alongside sesame rice. Drizzle salmon with creamy cilantro cucumber relish. Garnish with remaining sesame seeds. Serve with remaining lime wedges on the side. ***Salmon is fully cooked when internal temperature reaches 145°.***
710
kcal
Calories
41
g
Fat
13
g
Saturated Fat
49
g
Carbohydrate
3
g
Sugar
1
g
Dietary Fiber
35
g
Protein
125
mg
Cholesterol
120
mg
Sodium
plus Pickled Red Onion, Spicy Mayo & Arugula Salad
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