Teriyaki Salmon with Brown Rice & Spicy Green Beans

Step 1

1 Cook the rice Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 2

2 Prepare the ingredients & start the sauce Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the coconut aminos, mirin, and honey (kneading the packet before opening).

Step 3

3 Cook the green beans In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the chopped peanuts and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Step 4

4 Cook the salmon Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 5

5 Finish the sauce & serve your dish Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly thickened and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked salmon (skin side up) with the cooked rice and cooked green beans. Top the salmon with the finished sauce. Garnish with as much of the marinated radishes as you'd like (discarding any liquid). Enjoy!

Step 6

1 Cook the rice Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 7

2 Prepare the ingredients & start the sauce Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the coconut aminos, mirin, and honey (kneading the packet before opening).

Step 8

3 Cook the green beans In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the chopped peanuts and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Step 9

4 Cook the salmon Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 10

5 Finish the sauce & serve your dish Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly thickened and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked salmon (skin side up) with the cooked rice and cooked green beans. Top the salmon with the finished sauce. Garnish with as much of the marinated radishes as you'd like (discarding any liquid). Enjoy!