One-Pot Spicy Lime Salmon | Cook for Your Life
salmon spicy, salmón picante, anti-cancer

One-Pot Spicy Lime Salmon

5
Rated 5 out of 5
5 out of 5 stars (based on 11 reviews)
Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

When you’re in treatment, you want high quality nutrition, great taste, and very little clean up. This tasty One-Pot Spicy Lime Salmon recipe will do just that. The dressing takes this otherwise super simple...

Ingredients

  • 1 cup jasmine rice
  • 4 cups vegetable stock, divided
  • 1 pound salmon fillet
  • Salt and pepper to taste
  • 2 tablespoons Sriracha sauce
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce
  • 1 tablespoon water
  • 1 teaspoon grated ginger
  • 2 limes, juiced and zested
  • ½ onion, thinly sliced
  • 1 plum tomato, diced
  • 1 head broccoli, cut into small florets
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

494 cals

Fat

17 g

Saturated Fat

4 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

5 g

Carbohydrates

56 g

Sugar

5 g

Fiber

7 g

Protein

33 g

Sodium

1465 mg

Powered by Edamam

*per serving

Directions

  1. In a Dutch oven, bring the rice and 2 cups of the vegetable stock to a boil. Once it reaches a boil, reduce to simmer, cover and cook for 10 minutes.
  2. Prepare the salmon by generously seasoning it with salt and pepper. Set aside.In a small bowl, prepare the sauce. Mix together the Sriracha sauce, soy sauce, oyster sauce, water, ginger, and lime juice and zest.
  3. After the rice has been simmering for 10 minutes, add the salmon (skin side down), the rest of the vegetable stock, the sauce and the onions. Continue simmering for another 5 minutes.
  4. Add the broccoli and tomatoes. Simmer for about another 5 minutes or until rice has absorbed most the liquid and salmon is cooked all the way through.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

Reviews & Comments

No reviews yet.

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Roast Chicken With Olives, Shallots & Prunes Recipe Image

Roast Chicken With Olives, Shallots & Prunes
30 min prep
Rated 4 out of 5
Angel Hair Pasta with Shrimp Recipe Image

Angel Hair Pasta with Shrimp
15 min prep
Rated 5 out of 5
Braised Lentils With Spinach Recipe Image

Braised Lentils With Spinach
20 min prep
Rated 4 out of 5
Chicken & Spinach Enchiladas Recipe Image

Chicken & Spinach Enchiladas
20 min prep
Rated 5 out of 5
Dill & Mint Marinated Salmon Recipe Image

Dill & Mint Marinated Salmon
20 min prep
Rated 4 out of 5
Greek Yogurt Fettuccine Alfredo Recipe Image

Greek Yogurt Fettuccine Alfredo
15 min prep
Rated 4 out of 5
Marinated Tempeh Recipe Image

Marinated Tempeh
15 min prep
Rated 5 out of 5
Poached Salmon With Tarragon Vinaigrette Recipe Image

Poached Salmon With Tarragon Vinaigrette
20 min prep
Rated 5 out of 5

Search