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Sambal-Glazed Salmon & Cilantro Rice
with Marinated Carrots & Sesame Green Beans
30 MIN
2 Servings
From the Test Kitchen
Rich flavors and vibrant colors abound in these hearty bowls thanks to herbaceous cilantro sauce mixed into brown rice and salmon fillets glazed with a spicy-sweet combo of sambal oelek, soy glaze, and more.
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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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Calories740 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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½ cup Brown Rice
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6 oz Carrots
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1 Tbsp Rice Vinegar
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¼ cup Cilantro Sauce
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1 oz Sliced Pickled Jalapeño Pepper
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1 Tbsp Sambal Oelek
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1 Tbsp Sesame Oil
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1 tsp Black & White Sesame Seeds
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2 Tbsps Soy Glaze
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6 oz Green Beans
step-by-step
instructions
1
Make the cilantro rice
In a small pot, combine the rice and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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 cilantro sauce until combined. Taste, then season with salt and pepper if desired. Cover to keep warm.
2
Prepare the ingredients & marinate the carrots
Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends of the green beans; halve crosswise. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated carrots, half the vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Make the glaze
Meanwhile, in a bowl, combine the soy glaze, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the green beans
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
5
Cook the fish & serve your dish
Pat the fish 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 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). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cilantro rice topped with the cooked fish (including any glaze from the pan), marinated carrots (including any liquid), and cooked green beans. Garnish with the sesame seeds. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
1
Make the cilantro rice
In a small pot, combine the rice and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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 cilantro sauce until combined. Taste, then season with salt and pepper if desired. Cover to keep warm.
2
Prepare the ingredients & marinate the carrots
Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends of the green beans; halve crosswise. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated carrots, half the vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Make the glaze
Meanwhile, in a bowl, combine the soy glaze, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the green beans
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
5
Cook the fish & serve your dish
Pat the fish 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 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). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cilantro rice topped with the cooked fish (including any glaze from the pan), marinated carrots (including any liquid), and cooked green beans. Garnish with the sesame seeds. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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