Steamed salmon with lime and cilantro
Two salmon fillets steamed until just cooked through, then topped with the bright lime and cilantro sauce that comes on the jar. The quickest dinner, built around one fine product from the shelf.
About 1710 calories a serving, 162 g protein, 3 g carbohydrate, 112 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- two 4-ounce fillets salmon fillets
- 4 tablespoons [60 ml] lime and cilantro sauce
Staples
- to taste salt
- to taste pepper
- 1 tablespoon [14 g] butter
- Fill the bottom of a pot with 1 inch of water and bring it to a boil over high heat. Pat two salmon fillets dry with a paper towel and place them skin-side down on a sheet of parchment or on a steamer rack. Season with a pinch of salt and pepper.
- Once the water is at a rolling boil, place the salmon on the steamer rack or lower the parchment carefully into the pot. Cover and steam for 8 to 10 minutes, until the salmon flakes easily when pressed and is opaque throughout.
- Warm 4 tablespoons of lime and cilantro sauce in a small bowl or in a pan over low heat while the salmon cooks. Stir 1 tablespoon of butter into the sauce until melted.
- Transfer the cooked salmon to two plates and spoon the warmed lime and cilantro sauce over the top.
Note Swap the salmon for steamed white fish or chicken breasts if preferred. Leftovers keep refrigerated for two days; reheat gently or serve cold. Serve with steamed rice or roasted vegetables to make a complete meal.
On the label
FISH: SALMON, SALT. LIME & CILANTRO SAUCE: WATER, SUGAR, CILANTRO, DISTILLED VINEGAR, CORN STARCH, GARLIC PUREE, LIME JUICE CONCENTRATE, DIJON MUSTARD (WATER, MUSTARD SEEDS, DISTILLED VINEGAR, SALT), DRIED ONIONS, GALANGAL, LEMON GRASS PUREE, SALT, LIME LEAVES, NATURAL COLOR (CHLOROPHYLLS).
Whole Foods Market, fish & seafood, serving 80 g. Ingredients as printed on the label.
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Cooks as salmon, limes. Half of it left? Use up the salmon.