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 10 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
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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

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*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

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