Soy-Glazed Salmon with Rice
plus Chili-Roasted Green Beans, Pickled Cukes & Sweet Heat Aioli
Fishing for dinner ideas? This rich, flaky salmon stands up to a triple sweet-hot treatment. First up, a brush of sweet soy glaze and a sprinkle of Korean chili flakes before roasting. Then, another layer of sweet soy glaze near the end of roasting for a beautiful caramelized finish. And finally, a drizzle of sweet + hot apricot-sriracha mayo over top. The salmon is served over a bed of jasmine rice with garlic-chili green beans plus tangy pickled cukes. With a sprinkle of sesame seeds, you can say: Ba-bye boring weeknight din-din! Hello sweet hot thing!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
2 unit
Scallions
6 ounce
Green Beans
5 teaspoon
Rice Wine Vinegar
¾ cup
Jasmine Rice
10 ounce
Salmon
(Contains Fish)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 teaspoon
Korean Chili Flakes
1 teaspoon
Garlic Powder
4 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
Apricot Jam
1 teaspoon
Sriracha
1 tablespoon
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1 tablespoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil. Wash and dry produce. • Halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.
• In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to pickle.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. • Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Pat salmon* dry with paper towels. Place skin sides down on one side of prepared baking sheet; brush tops with half the sweet soy glaze (you’ll use the rest in Step 6) and season with a pinch of chili flakes. (For 4 servings, arrange salmon across entire sheet.) • Toss green beans on empty side of sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, pepper, and as many remaining chili flakes as you like. (For 4, use a second baking sheet.) • Roast on top rack for 8 minutes. (For 4, roast green beans on top rack and salmon on middle rack.)
• Meanwhile, in a second small bowl, combine mayonnaise, jam, Sriracha, remaining garlic powder, 1 tsp water (2 tsp for 4 servings), and a pinch of salt.
• Once salmon has roasted for 8 minutes, remove sheet from oven; carefully brush salmon with remaining sweet soy glaze. Return to oven and roast until glaze is tacky, salmon is cooked through, and green beans are tender, 2-4 minutes more. TIP: If salmon is done before green beans, remove from sheet and continue roasting green beans.
• Fluff rice with a fork; stir in half the scallion greens and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice between bowls. Top with salmon, green beans, and pickled cucumber (draining first). Drizzle salmon and green beans with aioli; sprinkle bowls with remaining scallion greens and as many sesame seeds as you like. Serve.
Salmon is fully cooked when internal temperature reaches 145°.
