Honey Soy Glazed Salmon with Green Beans

Salmon and green beans roast on one sheet pan while a honey-soy glaze reduces just enough to coat the fish. Quick jasmine rice cooks on the stovetop and is served alongside to make a complete dinner within the thirty-minute series limit.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 180 g jasmine rice rinsed
• 360 ml water for rice
• 2 g kosher salt divided
• 45 ml soy sauce for glaze
• 30 ml honey for glaze
• 15 ml rice vinegar for glaze
• 2 cloves garlic minced
• 10 g fresh ginger finely grated
• 5 ml neutral oil divided
• 340 g green beans trimmed
• 10 ml neutral oil divided
• 3 g kosher salt divided
• 1 g black pepper freshly ground, divided
• 680 g salmon fillets skin-on or skinless, patted dry
• 1 g black pepper freshly ground, divided
• 1 g kosher salt divided
• 8 g sesame seeds for garnish
• 20 g scallions thinly sliced, for garnish

Instructions

1. Position a rack in the upper third of the oven and preheat to 230°C. Line a rimmed sheet pan with parchment if desired. Start the rice: combine 180 g rinsed jasmine rice, 360 ml water, and 2 g of the salt in a saucepan. Bring to a boil, cover, reduce to low, and cook 12 to 14 minutes until the water is absorbed. Remove from heat and rest covered. Rice is tender and the water is absorbed; the pot stays covered while the salmon roasts.
2. In a small bowl, whisk together 45 ml soy sauce, 30 ml honey, 15 ml rice vinegar, the garlic, and the ginger. Stir in 5 ml of the neutral oil. The glaze looks smooth and well combined.
3. Toss the green beans with 10 ml neutral oil, 3 g salt, and 1 g black pepper on the sheet pan. Roast for 6 minutes, then stir the beans to expose them evenly to the heat. The beans start to blister and brighten in color.
4. Push the green beans to the sides of the pan and add the salmon fillets in a single layer. Brush the tops with about 20 ml of the glaze now, reserving the rest for serving. Season the salmon with the remaining 1 g black pepper and 1 g salt. The salmon is lightly coated and the pan is not crowded.
5. Roast 8 to 10 minutes more, until the salmon is just cooked through and the glaze is bubbling. The salmon is done when the thickest part reaches 52 to 55°C for medium or 60°C for well done, and it flakes easily with a fork. Brush with the remaining glaze right before serving. Salmon flakes easily and the glaze has thickened without burning.
6. Fluff the rice, divide it among plates, and serve with the salmon and green beans. Finish with sesame seeds and scallions if using. All components are hot, the rice is fluffy, and the salmon sits on top or beside the green beans.