So simple yet so many delectable flavours in this easy dish. Adding onion and ginger to the toasted rice brings out flavour for an easy side. Pair this with crispy-skinned sweet salmon and you're set for dinner!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Salmon Fillets, skin-on(ContainsFish/Poisson, Seafood/Fruit de Mer)
Green Beans, trimmed
Teriyaki Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Salt and Pepper*
Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* Peel, then mince or grate 1 tbsp ginger (double for 4 ppl). Thinly slice the green onions, keeping the green and white parts separate.
Heat a medium pot over medium heat. Add a drizzle of oil, then the ginger and green onion whites. Cook until fragrant, 1 min. Add the rice and toast, 1-2 min. Add 1 1/3 cups salted water (double for 4 ppl). Bring to a boil over high heat. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper. In a cold, large non-stick pan, add the salmon, skin-side down. Heat the pan over medium-high heat and cook until the skin is crispy, 6-7 min. Flip the salmon over and cook until opaque in the centre and cooked through, 1-2 min.
When the salmon is done, transfer to a plate, skin side up and set aside. Add a drizzle of oil to the same pan, then the beans. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper. Remove the pan from the heat and transfer the green beans to a plate.
Meanwhile, heat a medium non-stick pan over medium-low heat. Add the teriyaki sauce. Cook, stirring often, until the sauce is warmed through, 1 min.
Fluff the rice with a fork and divide between plates. Top with the beans and salmon. Drizzle over the teriyaki sauce and sprinkle with remaining green onions.