Express Salmon Stir-Fry with Jasmine Rice, Sweet-Tangy Cucumber and Lime Sesame

Instructions

1. 1

   Place the jasmine rice and water in a medium saucepan. Bring to a boil, reduce to low, cover, and cook for 12 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

2. 2

   While the rice cooks, combine the cucumber with the honey, 15 ml (1 tbsp) soy sauce, 10 ml (2 tsp) lime juice, half of the lime zest, a pinch of salt, and the red pepper flakes if using. Set aside so the flavors develop.

3. 3

   Pat the salmon dry with paper towels and season it with 15 ml (1 tbsp) soy sauce, a pinch of salt, and the white part of the scallions.

4. 4

   Heat a large skillet or wok over medium-high heat. Once hot, add the neutral oil and 5 ml (1 tsp) sesame oil.

5. 5

   Add the salmon in a single layer and cook for 2 to 3 minutes per side, turning carefully, until golden and just cooked in the center. If you prefer to check internal temperature, cook to 145°F / 63°C. Transfer to a plate.

6. 6

   In the same skillet, add the garlic, ginger, and the remaining white scallion slices. Stir-fry for 30 to 45 seconds until fragrant.

7. 7

   Add the remaining 15 ml (1 tbsp) soy sauce, 5 ml (1 tsp) sesame oil, the remaining lime juice, and 2 to 3 tablespoons of the liquid from the cucumber bowl. Cook for 30 seconds, stirring, to create a light sauce.

8. 8

   Return the salmon to the skillet and toss gently for 30 to 60 seconds to coat without breaking up the cubes.

9. 9

   Fluff the rice with a fork and divide among plates or bowls. Top with the salmon, add the sweet-tangy cucumber on the side, and finish with the green scallion tops, sesame seeds, and the remaining lime zest.