Hoisin & Ponzu-Glazed Salmon

with Roasted Green Beans & Garlic-Ginger Rice

30 MIN

4 Servings

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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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.