Teriyaki Salmon
with Green Beans and Jasmine Rice
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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
60 g
Ginger
340 g
Green Beans, trimmed
4 unit
Green Onion
1.5 cup
Jasmine Rice
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
tbsp
Salt*
tsp
Oil*
Nutrition Values
Utensils
Instructions
Remove the teriyaki sauce from the fridge and set aside until Step 6. This will allow the sauce to get to the perfect temperature for drizzling.
Wash and dry all produce.* Peel, then zest or mince 2 tbsp ginger. Thinly slice the green onions, keeping the green and white parts separate.
Heat a medium pot over medium heat. When pot is hot, add 1 tbsp oil, then ginger and green onion whites. Cook until fragrant, 1 min. Add the rice and toast, 1-2 min. Add 2 2/3 cups water. Cover and bring water to a boil over high heat. Once boiling, reduce heat to medium-low. Cook (still covered) until rice is tender and 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 cooked through in the centre, 1-2 min. (TIP: Cook to a minimum internal temp of 70°C/158°F.**)
When the salmon is done, transfer to a plate, skin-side up, and set aside. Add 1 tbsp 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.
Fluff the rice with a fork and season with salt. Divide the rice between plates, then top with the beans and salmon. Drizzle over the room temp. teriyaki sauce and sprinkle with the green onion greens.
