Video Transcript

Last but not least, cilantro. Cilantros, well some people like to call it Mexican parsley. But what cilantro really is, it's an herb that you can actually get a couple of different ways. These happen to be just the tops, the leafy greens. They have a nice spicy flavor to them, not too strong. We're going to take those, chop them up. If you can get the smaller ones like I have here, then you can also include the stalks. If unfortunately you get some of the older cilantro, you want to remove the woody stems because that can be a little tough. Just chop that up finely and that's ready to go. And then the last ingredient that we have today is our lime. With the lime, you want to get your zester again. The same zester that we used. A microplane for our ginger. You want to remove some of the lemon zest, making sure you don't get into the pith. All you want is that green outer skin. There's a lot of nice bright flavor in that. And we're going to set that aside until the end when we're just putting our rice dish together. And then also just take your lime, slice it up because you're going to want the juice at the end to flavor your salmon and also to flavor your rice. And in a moment we'll be back, moving on to the next step in our dinner tonight.