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Dinner recipe · from the recipe book

Lime Ginger Salmon with Cabbage and Mushrooms

Seared salmon chunks glazed in a bright lime-ginger sauce, tossed with crisp-tender cabbage and savory mushrooms over fluffy brown rice.

Lime Ginger Salmon with Cabbage and Mushrooms

Ingredients

  • 1¼ lb560 gSalmon filletskinned, cut into 1-inch cubes
  • 6 cups shredded420 gGreen cabbagethinly sliced
  • 4 cups sliced280 gWhite mushroomssliced
  • 1⅓ cups240 gLong-grain brown rice, dry
  • 2⅓ cups560 gWater
  • 1 lime, juiced45 gLime juice
  • ⅓ cup (80 ml)80 gOrange juice
  • 3½ tbsp grated20 gFresh gingergrated
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp8 gCornstarch
  • 1½ tbsp20 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 2 medium30 gGreen onionssliced
  • 2¾ tsp8 gSesame seeds

Steps

  1. Bring the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 40–45 minutes until tender; let stand covered while you stir-fry.
  2. While the rice cooks, make the sauce: whisk the lime juice, orange juice, ginger, garlic, soy sauce, honey, cornstarch and toasted sesame oil in a small bowl.
  3. Pat the salmon dry. Heat half the canola oil in a large skillet over medium-high heat and sear the salmon in one layer for 2–3 minutes per side, until it reaches 145°F (63°C). Transfer to a plate.
  4. Add the remaining half of the canola oil to the skillet, then add the mushrooms and cook 4 minutes until browned.
  5. Add the cabbage and stir-fry 3–4 minutes until crisp-tender.
  6. Stir the sauce, pour it into the skillet and cook 1 minute until glossy and thickened.
  7. Return the salmon to the skillet and gently fold to coat without breaking it up.
  8. Serve over the brown rice, topped with the green onion and sesame seeds.

Contains: Fish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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