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🍽️ Honey-Lime Salmon with Crispy Broccoli and Rice

609 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• organic limes 1 pc.
• soy sauce 4 tbsp
• honey 1 tbsp
• pepper, black ground pinch
• ginger, fresh 10 g
• spring onions 1 bunch
• broccoli 1 pc.
• basmati rice 300 g
• salt pinch
• oil 2 tbsp
• vegetable broth 150 ml
• cashew nuts 2 tbsp

Instructions

1. 1. Let the salmon thaw overnight in the refrigerator.
2. 2. Rinse the fish, pat it dry, and cut it into coarse cubes.
3. 3. Wash the lime, halve it, and squeeze out the juice.
4. 4. Mix soy sauce, 2 tablespoons of lime juice, honey, and pepper in a bowl.
5. 5. Place the salmon cubes in the marinade and set aside.
6. 6. Peel the ginger and chop it finely.
7. 7. Wash the spring onions, dry them, and cut off the root ends.
8. 8. Cut the white and green parts of the onions separately into fine rings.
9. 9. Wash the broccoli and divide it into approx. 2 cm florets.
10. 10. Bring the rice to a boil in a pot with approx. 450 ml of salted water.
11. 11. Cover the pot and let the rice cook on low to medium heat for approx. 10 minutes.
12. 12. Heat oil in a pan over high temperature.
13. 13. Remove the salmon from the marinade (save the marinade) and fry it for approx. 4 minutes.
14. 14. Remove the salmon from the pan and set it aside.
15. 15. Reheat the pan over medium heat.
16. 16. Fry the broccoli together with the ginger and the white spring onion parts for approx. 4 minutes.
17. 17. Deglaze the vegetables with the remaining marinade and add broth.
18. 18. Cook the vegetables for approx. 5 minutes until al dente.
19. 19. Add the salmon, the green spring onion parts, and the cashew nuts.
20. 20. Season everything with salt and pepper.
21. 21. Plate the salmon with the broccoli and serve it with the rice.

Nutrition per serving

• kcal: 609
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 66 g