Sweet Paprika Roasted Salmon with Garlic-Ginger Rice & Yuzu Mayo

Sweet Paprika Roasted Salmon

with Garlic-Ginger Rice & Yuzu Mayo

35 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    • with Chicken Breasts

    From the Test Kitchen

    Here, you'll coat flaky salmon fillets with vibrant togarashi—a staple of the cuisine that highlights poppy seeds, dried orange peel, and more—and a bit of sweet brown sugar before roasting in the oven and topping with some bright yuzu mayo. You'll serve the salmon with aromatic white rice and sesame roasted green beans.
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    • Nutrition
      PER SERVING
    • Calories
      640 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
    Sweet Paprika Roasted Salmon with Garlic-Ginger Rice & Yuzu Mayo
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 cup Long Grain White Rice
    • ¾ lb Green Beans
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Mayonnaise
    • 2 Tbsps Yuzu Kosho
    • 2 Tbsps Rice Vinegar
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

    Sweet Paprika Roasted Salmon

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans. In a bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. In a separate bowl, combine the togarashi and sugar; season with salt and pepper.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). 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. Stir in the vinegar.

    Cook the rice
    Start the chicken
    3 Start the chicken

    Meanwhile, line a sheet pan with foil. Lightly coat one side the foil with a drizzle of olive oil. Transfer half the yuzu mayo to a separate bowl and set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on the oiled portion of the sheet pan. Evenly top with the remaining yuzu mayo and togarashi sugar. Drizzle with olive oil. Loosely cover with foil. Roast 9 minutes. Leaving the oven on, remove from the oven.

    4 Finish & serve your dish

    Carefully remove and discard the foil. Carefully place the green beans on the other side of the sheet pan. Drizzle with the sesame oil; season with salt and pepper. Carefully stir to coat and arrange in an even layer. Return to the oven and roast 10 to 13 minutes, or until the green beans are tender when pierced with a fork and the chicken is browned and cooked through.* Serve the roasted chicken with the cooked rice and roasted green beans. Top the chicken with the reserved yuzu mayo. Enjoy!

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

    Finish & serve your dish
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