Cilantro-Lime Salmon and Rice

I was also confused at first about the juice. Half is used to marinate the salmon, so it slightly cooks it like a crevice. Add the remaining reserved at the end of the recipe. Delicious by the way!

I have to agree with others that as prepared, it’s pretty bland. And that’s after I added garlic, onion, and black pepper to the rice and seasoned the salmon with black pepper and red pepper flakes before marinating it in the lime mixture. The rice was also definitely overcooked and mushy and I more than halved the amount of chicken stock. This recipe needs some tweaking!

Easy, but pretty bland. Except for the rice - that tasted pretty good. Veggies could use some seasoning. I feel like something else could be added to the lime marinade but not sure what...ginger?

There was far too much zest in the recipe, so the final result was an extremely bitter citrus peel taste to everything. Three limes worth of juice is fine, but maybe zest of 1 lime? Though that might be bland, as others have commented.

If I made this again, I would use a better quality of salmon and not cook it very long. This recipe is not a keeper for me though.

Easy and tasty

I cut back to 2 limes and since I didn’t have green beans, I used broccoli. Otherwise I made this as written. Very good and I’ll definitely make it again.

Fun dish! Couple observations: following the recipe's timing, salmon was overcooked. The upside was that the lowest layer of rice got paella-like crispy crunchy on the bottom, adding great flavor/texture. Next time we'll let the rice cook as long, adding the salmon in the last 7-8 minutes so it comes out tender and we get that paella vibe again. Nice one stop meal.

It was bland even though I made extra sauce and added more cilantro and added onion to the rice. I cut the recipe in half as only 2 of us. It was an easy recipe and my husband liked it, though. I made it as written, used brown basmati rice so added a bit of cooking time. Everything turned out perfectly cooked. If, and that's a big if, I make it again, I'll likely need to think about how to add flavor. Maybe something added to the marinade for the fish, onion powder, fish sauce, cilantro?

This was tasty, but would add the other ingredients sooner as my rice was way overcooked by the end. Also agree that the beans (I subbed with asparagus) needed seasoning. My main issue was with the recipe proportions. We had too much rice and not enough fish for 4 servings. I had over 1 lb of fish and between my husband, toddler and I, there were no leftovers of fish, but plenty of rice.

No flavor, unpleasant texture.

Short on limes, so added dashi with ponzu to the sauce - big flavor boost. Had only broccoli available which ended up being overcooked following recipe times. Next time I'd reduce cooking time on veggies to just a 2 mins. before adding salmon to the pot.

Delicious! However, a bit hard to coordinate the rice and the beans...rice came out dry and the thin haricot verts were underdone. Next time I will cook the rice in my rice cooker and steam the beans in a steamer, adding the fish when beans are nearly done. Two pots to wash are easier than risking all in one pot (for me, anyway). Cilantro and lime was a lovely sauce.

Thought it would be easy and good. It was so-so and dry. Rice was best part. Maybe I should have used nicer salmon .

How about cooking rice in coconut milk instead of stock? Or a combination?