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Honey Teriyaki Salmon
with Brown Rice & Spicy Green Beans
25 MIN
2 Servings
From the Test Kitchen
This adaptation of the Japanese favorite—whose name includes the word teri, a nod to its savory-sweet glaze—features crispy skin salmon finished with a pan sauce of mirin, honey, and coconut aminos (a common soy sauce substitute), which helps emulate the flavors the dish is known for.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories770 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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6 oz Green Beans
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3 oz Radishes
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2 Tbsps Coconut Aminos (Seasoning Sauce)
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1 Tbsp Mirin (Salted Cooking Wine)
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1 Tbsp Rice Vinegar
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1 Tbsp Sesame Oil
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1 Tbsp Sambal Oelek
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3 Tbsps Roasted Peanuts
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1 Tbsp Honey
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½ cup Brown Rice
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
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).
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 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
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 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.
*An instant-read thermometer should register 145°F.
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 rice topped with the cooked salmon and finished sauce. Serve the cooked green beans on the side. Garnish with as much of the marinated radishes as you'd like (discarding any liquid). Enjoy!
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
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).
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 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
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 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.
*An instant-read thermometer should register 145°F.
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 rice topped with the cooked salmon and finished sauce. Serve the cooked green beans on the side. Garnish with as much of the marinated radishes as you'd like (discarding any liquid). Enjoy!
Tips from Home Chefs