Roasted salmon is glazed with a sweet-savoury brown sugar and teriyaki sauce mixture, then served with tender green beans and fragrant garlic rice. The whole family will love these Asian-inspired flavours!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Teriyaki Sauce(ContainsSoy/Soja, Wheat/Blé)
Green Beans, trimmed
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, trim, then halve green beans. Thinly slice green onions. Stir together brown sugar, half the teriyaki sauce and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl.
Add rice, garlic puree and half the garlic salt to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, pat salmon dry with paper towels. Season with remaining garlic salt and pepper. Arrange salmon on a parchment-lined baking sheet, then drizzle brown sugar mixture over top. Roast in the middle of the oven until cooked through, 10-12 min.**
While salmon roasts, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until green beans are tender-crisp and liquid is absorbed, 5-7 min. Remove pan from heat, then add remaining teriyaki sauce and half the green onions. Season with salt and pepper, then toss to combine.
Fluff rice with a fork. Divide rice, salmon and green beans between plates. Sprinkle remaining green onions over top.