Roasted Salmon & Garlic-Ginger Rice

with Chinese-Style Black Bean Glaze

35 MIN

4 Servings

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From the Test Kitchen

In this dish, a duo of glazes elevates simple components into a punchy, flavorful Asian-inspired dinner. You'll top salmon with a mixture of black bean sauce and vinegar before roasting it in the oven, and sautée green beans in a honey-lime mixture for a sweet and tangy finish.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Long Grain White Rice
2 Scallions
¾ lb Green Beans
1 Tbsp Sesame Oil
2 Tbsps Black Bean Sauce
1 tsp Black & White Sesame Seeds
2 tsps Honey
1 Tbsp Seasoned Black Vinegar
1 Lime
⅓ cup East Asian-Style Sautéed Aromatics

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, 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.

2 Prepare the ingredients

Meanwhile, cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime. In a bowl, whisk together the honey, sesame oil, and the juice of 2 lime wedges; season with salt and pepper. In a separate bowl, combine the vinegar and black bean sauce.

3 Roast the fish

Line a sheet pan with foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the sheet pan, skin side down. Evenly spread or brush the black bean glaze onto the seasoned fish. Roast 12 to 15 minutes, or until cooked through.* Remove from the oven.

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

4 Cook the green beans & serve your dish

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the honey-lime glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are coated and the glaze is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the cooked rice and cooked green beans (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!