• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Roughly chop cashews. Thinly slice chili.

• In a small pot, combine rice, half the ginger, 3/4 cup water (11/2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, toss broccoli on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. • Roast on top rack until golden brown and tender, 15-20 minutes.

• While broccoli roasts, pat salmon* dry with paper towels; season generously with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Turn off heat; remove from pan and set aside. Wipe out pan.

• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining ginger; cook until ginger is fragrant, 1-2 minutes. • Stir in stock concentrate, juice from half the lime, 1/2 tsp sugar (1 tsp for 4 servings), and 1/4 cup water (1⁄3 cup for 4). Cook until slightly reduced, 1-2 minutes. • Remove from heat and stir in 2 TBSP butter (3 TBSP for 4) until melted. Season with salt and pepper.

• Fluff rice with a fork; stir in lime zest, cashews, half the scallion greens, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, broccoli, and salmon between plates. Top salmon with sauce. Top broccoli with as much chili as you like. Garnish with remaining scallion greens. Serve with remaining lime wedges on the side.