After this recipe, I will definitely will be using more lime in my dishes going forward,...and I might even plant a lime tree!
1/4 cup chopped fresh cilantro
Juice of one lime
Zest of one lime
2 garlic cloves, minced
2 tsp EVOO
fresh ground pepper
1 cup of water or chicken broth
½ long grained basmati rice
¼ cup frozen edamame
¼ cup frozen chopped spinach
1 green onion sprig, chopped
Juice from ½ lime
Zest from one lime (save some to sprinkle on top of finished dish)
In a small bowl, combine cilantro, juice of one lime, zest of one lime, garlic, EVOO, salt and pepper into a bowl. Marinate salmon in mixture in refrigerator for about 30 minutes.
Heat grill to high heat, grill fish skin side down 5-7 minutes, until skin is crisp. Flip fish, remove skin, squeeze juice from half a lime onto fish. Continue cooking for a few more minutes, until fish easily flakes and is still pink in the middle.
In a rice cooker, add water, rice, a drizzle of EVOO and salt. When the rice is almost done, mix in edamame, spinach and green onions. When rice is finished mix in lime juice and zest; fluff.
Serve fish over rice and sprinkle with extra lime zest.