Lemongrass & Ginger Salmon with Jasmine Rice
40 Minutes
Asian/ Asian Fusion
Serves: 2
A fragrant bowl of poached salmon infused with lemongrass and ginger, served over Royal Ready-to-Heat Jasmine Rice. Topped with roasted squash, radishes, and Thai herbs — a simple yet elegant dish that’s light, fresh, and full of color.
Ingredients
- Royal Ready-to-Heat Jasmine Rice, 1 pouch
- Salmon fillets, skinless, 2 (about 6 oz each)
- Lemongrass stalks, trimmed and pounded, 2
- Ginger, 2”, sliced into thin coins
- Garlic cloves, 3, smashed
- Fish sauce, 2 Tbsp
- Dark soy sauce, 1 Tbsp
- Chicken or vegetable broth, 2 cups
- Radishes , 6–8 small, thinly sliced into rounds
- Delicata squash, 1 medium, seeded and sliced into half-moons
- Olive oil, 1 Tbsp
- Red chilies, 2, thinly sliced thinly at an angle
- Thai basil leaves, ¼ cup, torn
- Cilantro, ¼ cup, chopped
- Salt and pepper, to taste
Preparation
- Preheat oven to 400°F. Toss delicata squash slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once, until caramelized and tender.
- In a wide saucepan, combine broth, lemongrass, ginger, and garlic. Bring to a gentle simmer and stir in fish sauce and soy sauce. Lower salmon fillets into the broth and poach at a bare simmer for 8–10 minutes, until just cooked through and tender. Carefully transfer salmon to a plate and cover loosely to keep warm.
- Microwave Royal Ready-to-Heat Jasmine Rice pouch according to package directions. Fluff with a fork and spread in a deep, warm-toned bowl.
- Nestle one salmon fillet to the side of the rice bed, adding a little bit of the poaching liquid over top. Layer roasted delicata squash and radish slices alongside. Garnish with red chili strips, Thai basil, and cilantro leaves.
