Salmon with Thai Vegetables and Jasmine Rice
Shrimp and Fish
If your family likes salmon and Thai vegetables this recipe does not disappoint. You will love the flavor and the Jasmine rice is delish. Enjoy!
1 cup Jasmine rice
1 ½-inch piece fresh ginger, peeled
1 small clove garlic
1 ½ Tbsp. fish sauce
2 bell peppers (1 red, 1 yellow), thinly sliced
½ small red onion, thinly sliced
½ jalapeno pepper, thinly sliced (seeds removed for less heat)
1 cup fresh cilantro
Kosher salt and freshly ground black pepper
1 ¼ lbs. skin-on center-cut salmon fillet (in one piece)
¼ cup chopped salted peanuts
Preheat the broiler. Cook the rice according to label directions; set aside. Meanwhile, finely grate the ginger, garlic and the zest of 1 lime into a large bowl. Stir in the juice of 1 ½ limes and the fish sauce. Add the bell peppers, red onion, jalapeno, ¾ cup cilantro and a pinch each of salt and pepper; toss. Let sit, tossing occasionally, until ready to serve. Cut the remaining ½ lime into wedges; set aside.
Line a baking sheet with foil. Cut the salmon in half lengthwise, then crosswise to make 4 equal squares; season with salt and pepper. Transfer to the prepared baking sheet and broil until just cooked through, 5 to 8 minutes.
Divide the rice among 4 plates. Transfer the salmon to the plates, leaving the skin behind; top with the vegetable mixture. Sprinkle with the remaining ¼ cup cilantro and the peanuts. Serve with lime wedges.