Honey Teriyaki Salmon with Brown Rice & Spicy Green Beans

Honey Teriyaki Salmon

with Brown Rice & Spicy Green Beans

25 MIN
$11.94/serving 2 Servings
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Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    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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    Wellness Details

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    Honey Teriyaki Salmon with Brown Rice & Spicy Green Beans
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 6 oz Green Beans
    • 3 oz Radishes
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Honey
    time-saving
    tips & techniques
    Cook the rice
    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.

    Prepare the ingredients & start the sauce
    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).

    Cook the green beans
    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.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Finish the sauce & serve your dish
    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 shrimp 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

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    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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    Cook the rice
    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).

    Prepare the ingredients & start the sauce
    Cook the green beans
    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.

    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the shrimp
    Finish the sauce & serve your dish
    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 shrimp 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!

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