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For the tamari sauce:
Combine the sauce ingredients together in separate bowl.
For the salmon:
Pat the salmon dry with paper towels. Heat in a 10-inch skillet over medium-high heat, preferably a cast-iron skillet, and add the oil and butter pan sear the salmon. Reduce heat to medium after searing the first side.
Cook the filets on both sides, working in batches, until browned, about 3-4 minutes per side.
Pour in the sauce blend and bring to a gentle boil over medium heat until reduced. Flip the salmon to coat in the sauce fully. Garnish with finely slice green onions.
For the sesame green beans:
Heat a large skillet or wok over medium heat. When hot, pour in canola and sesame oils, then place green beans into the skillet. Toss beans to coat with oil. Cook until the beans are bright green, about 8 minutes. Stir in tamari sauce; cover and turn heat off; let steam continue to soften for 2 minutes. Sprinkle with toasted sesame seeds.