Roasted Salmon & Garlic-Ginger Rice with Chinese-Style Black Bean Glaze

Roasted Salmon & Garlic-Ginger Rice

with Chinese-Style Black Bean Glaze

35 MIN
4 Servings
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast View recipe
    • with Salmon

    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 sauté 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
    Nutrition Label
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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
    Roasted Salmon & Garlic-Ginger Rice with Chinese-Style Black Bean Glaze
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Long Grain White Rice
    • 2 Scallions
    • 1 tsp Black & White Sesame Seeds
    • ¾ lb Green Beans
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Black Bean Sauce
    • 2 tsps Honey
    • 1 Tbsp Seasoned Black Vinegar
    • 1 Lime
    • ⅓ cup East Asian-Style Sautéed Aromatics
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    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.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. 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.

    Roast the fish
    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.

    Cook the green beans & serve your dish
    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!

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    Roasted Salmon & Garlic-Ginger Rice

    Cook the rice
    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, wash and dry the fresh produce. 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.

    Prepare the ingredients
    Roast the fish
    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!

    Cook the green beans & serve your dish
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