Thai Lime-Ginger Grilled Sockeye

Copper River sockeye gets a glossy Thai lime-ginger finish on the grill, served with basil-scented jasmine rice and a cool mini cucumber salad for a bright, elegant summer dinner.

Ingredients

Fresh Alaskan Copper River Sockeye Salmon
12 oz, skin-on if possible $14.99
Fresh Organic Limes
2 limes $1.50
Simple Truth Organic® Thai Basil
1/2 cup loosely packed leaves, divided $2.79
Ginger Root
1 tablespoon finely grated $4.99
Smart Way™ Jasmine Rice
2/3 cup dry $3.49
Sunset® Mini Cucumbers
8 oz, thinly sliced $5.00
Son Premium Fish Sauce
1 tablespoon $11.79
Fresh Jalapeno Peppers
1 small, thinly sliced, optional $2.99
Brown sugar or honey
2 teaspoons
Neutral oil
1 tablespoon, plus more for the grill grates
Kosher salt
to taste
Long Shadows Vintners Poet's Leap Riesling
750 ml $19.99

Instructions

Rinse the jasmine rice until the water runs mostly clear, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let stand covered for 10 minutes.
While the rice cooks, zest 1 lime and juice both limes; in a small bowl, whisk the lime zest, 2 tablespoons lime juice, grated ginger, fish sauce, brown sugar or honey, neutral oil, and a small pinch of salt to make the glaze, then divide it between two separate bowls—one for brushing the raw salmon and one clean bowl reserved for serving.
Pat the sockeye very dry, check for pin bones, and cut into 2 portions; brush with the raw-salmon bowl of glaze and let sit at room temperature for 10 minutes while you heat a clean grill or grill pan to medium-high.
Toss the sliced mini cucumbers with 1 tablespoon lime juice, the optional jalapeno, a pinch of salt, and half the Thai basil leaves, tearing any large leaves just before mixing.
Oil the grill grates well, place the salmon skin-side down, and grill undisturbed for 4 to 5 minutes; gently flip and grill 1 to 3 minutes more, brushing only with the raw-salmon bowl of glaze, until the center is just opaque and flakes easily, then discard any glaze from that bowl.
Fluff the rice and fold in a few torn Thai basil leaves plus any remaining lime zest if desired; taste the cucumber salad and adjust with more lime juice or salt.
Plate the basil jasmine rice in shallow bowls, set the grilled sockeye alongside or on top, spoon the reserved clean glaze over the fish, and finish with the cucumber salad and the last Thai basil leaves.

Total time: 50 minutes

Estimated cost: About $48 if buying the listed packages, with pantry oil, sugar, and salt not included

Health notes: Serves 2, about 650 calories per serving with high protein, omega-3 fats, and a balanced rice-and-vegetable plate.

Drink pairing: Pair with a chilled off-dry Riesling or a bright Sauvignon Blanc to balance the lime, ginger, and light chile heat.

Wine picks:

Long Shadows Vintners Poet's Leap Riesling $19.99 750 ml
Dog Point Vineyard Sauvignon Blanc $21.99 750 ml

Why it works: Two complementary options: an off-dry Riesling to echo the lime-ginger sweetness and tame the fish-sauce umami, and a lively New Zealand Sauvignon Blanc to lift the basil, cucumber, and grilled salmon with bright citrus-herb acidity. Serve well chilled and pour the Riesling slightly warmer than the Sauvignon to let its fruit and low sweetness show; the Sauvignon Blanc shines if you want a more herbaceous, bone-dry contrast to the glaze.

Careme