Teriyaki Salmon with Green Beans

Name: Teriyaki Salmon with Green Beans
Cook time: 18 min
Yield: 4 servings
Ingredients: 180 g long-grain white rice rinsed; 560 ml water divided; 7 g fine salt divided; 45 ml soy sauce for glaze; 30 g honey for glaze; 15 ml rice vinegar for glaze; 10 ml toasted sesame oil for glaze and finishing; 6 g garlic finely grated; 6 g fresh ginger finely grated; 4 g cornstarch mixed with water for slurry; 1 g black pepper freshly ground; 680 g salmon fillets skin on if available, pin bones removed; 340 g green beans trimmed; 15 ml neutral oil for the beans and pan; 20 g scallions thinly sliced; 6 g sesame seeds toasted, for garnish

Salmon is brushed with a quick teriyaki glaze, roasted with green beans, and finished over rice with scallions and sesame. The glaze reduces in the oven for a glossy coating while the beans stay bright and lightly blistered.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

180 g long-grain white rice rinsed
560 ml water divided
7 g fine salt divided
45 ml soy sauce for glaze
30 g honey for glaze
15 ml rice vinegar for glaze
10 ml toasted sesame oil for glaze and finishing
6 g garlic finely grated
6 g fresh ginger finely grated
4 g cornstarch mixed with water for slurry
1 g black pepper freshly ground
680 g salmon fillets skin on if available, pin bones removed
340 g green beans trimmed
15 ml neutral oil for the beans and pan
20 g scallions thinly sliced
6 g sesame seeds toasted, for garnish

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Start the rice: combine 180 g rice, 560 ml water, and 7 g salt in a saucepan, bring to a boil, cover, reduce to low, and cook until the water is absorbed, 15 to 18 minutes. The rice is tender and the surface shows small steam holes; no liquid remains.
In a small bowl, whisk 45 ml soy sauce, 30 g honey, 15 ml rice vinegar, 10 ml toasted sesame oil, 6 g garlic, 6 g ginger, 4 g cornstarch, and 1 g black pepper until smooth. The glaze looks glossy and fully dissolved, with no cornstarch lumps.
Pat the salmon dry and place it on the prepared baking sheet with the green beans. Toss the green beans with 15 ml neutral oil, then season them with the remaining 0 g salt and spread them in a single layer around the salmon. Brush the salmon with about two thirds of the glaze. The salmon is lightly coated and the green beans are oiled and evenly distributed.
Roast for 10 minutes, then brush the salmon with the remaining glaze and roast 6 to 8 minutes more, until the salmon flakes and the green beans are crisp-tender. The salmon reaches 63°C in the thickest part and flakes easily; the glaze is bubbling and lightly caramelized.
Remove the tray from the oven. Fluff the rice, then fold in 20 g scallions. The rice is fluffy and fragrant, and the scallions stay bright green.
Serve the salmon and green beans over the rice. Sprinkle with 6 g sesame seeds if using. The dish is hot, glossy, and ready to eat; the salmon holds together in large flakes.