Sweet & Spicy Salmon with Green Beans, Bell Pepper & White Rice

Sweet & Spicy Salmon

with Green Beans, Bell Pepper & White Rice

40 MIN
2 Servings
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Nutritionist's Pick
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Salmon

    From the Test Kitchen

    This simple, flavorful dish features flaky salmon topped with a delectable sauce of spicy sambal and sweet soy glaze—the perfect match for sides of white rice and a colorful, ponzu-dressed vegetable sauté.
    16 green SmartPoints® per serving
    11 blue SmartPoints® per serving
    11 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      790 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
    Sweet & Spicy Salmon with Green Beans, Bell Pepper & White Rice
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Long Grain White Rice
    • 2 Scallions
    • 2 cloves Garlic
    • 6 oz Green Beans
    • 1 Red, Yellow, Or Orange Bell Pepper
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Light Brown Sugar
    time-saving
    tips & techniques
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the sugar, soy glaze, 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.

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

    Cook & dress the vegetables
    3 Cook & dress the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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. Add the sliced pepper, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to a bowl; add the ponzu sauce and stir to coat. Cover with foil to keep warm. Wipe out the pan.

    Cook the fish
    4 Cook the fish

    Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *An instant-read thermometer should register 145°F.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked salmon with the cooked rice and dressed vegetables. Top the salmon with the finished sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

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    Sweet & Spicy Salmon

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the sugar, soy glaze, 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.

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

    Cook the rice
    Cook & dress the vegetables
    3 Cook & dress the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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. Add the sliced pepper, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to a bowl; add the ponzu sauce and stir to coat. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the fish

    Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *An instant-read thermometer should register 145°F.

    Cook the fish
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked salmon with the cooked rice and dressed vegetables. Top the salmon with the finished sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

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