Hoisin & Ponzu-Glazed Salmon with Roasted Green Beans & Garlic-Ginger Rice

Hoisin & Ponzu-Glazed Salmon

with Roasted Green Beans & Garlic-Ginger Rice

30 MIN
4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Salmon

    From the Test Kitchen

    This salmon dish get a lift from a pan sauce made with savory-sweet hoisin sauce and citrusy ponzu––a beloved Japanese condiment. For more dynamic flavor, we're serving the salmon with a side of rice cooked with a classic trio of aromatics: garlic, ginger, and scallions.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    fresh
    ingredients
    Hoisin & Ponzu-Glazed Salmon with Roasted Green Beans & Garlic-Ginger Rice
    Title
    • 4 Skin-On Salmon Fillets
    • ¾ lb Green Beans
    • ¼ cup Hoisin Sauce
    • 1 oz Butter
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 1 Tbsp Apple Cider Vinegar
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    • 1 cup Long Grain White Rice
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. In a bowl, combine the ponzu sauce, hoisin sauce, and vinegar.

    Cook the rice
    2 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics until combined. Taste, then season with salt and pepper if desired. Cover to keep warm. 

    Roast the green beans
    3 Roast the green beans

    Meanwhile, line a sheet pan with foil. Place the green beans on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Cook the fish & serve your dish
    4 Cook the fish & serve your dish

    Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the mixture over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and roasted green beans. Garnish with the sesame seeds. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. In a bowl, combine the ponzu sauce, hoisin sauce, and vinegar.

    2 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics until combined. Taste, then season with salt and pepper if desired. Cover to keep warm. 

    Cook the rice
    Roast the green beans
    3 Roast the green beans

    Meanwhile, line a sheet pan with foil. Place the green beans on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the fish & serve your dish

    Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the mixture over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and roasted green beans. Garnish with the sesame seeds. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish & serve your dish
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