Sweet & Spicy Salmon with Green Beans, Sweet Peppers & Jasmine Rice

Sweet & Spicy Salmon

with Green Beans, Sweet Peppers & Jasmine Rice

Group Created with Sketch. 40 min
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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This recipe was created as a collaboration between our Blue Apron chefs and author and philanthropist, Annie Falk, whose foundation, The Michael and Annie Falk Foundation, is proud to support Wellness in the Schools (WITS), a non-profit with a mission to promote healthy eating and physical activity in schools that Blue Apron has been partnering with since 2017. This simple, flavorful dish features flaky salmon paired with a delectable sambal-soy sauce—the perfect match for a side of fluffy rice and a crisp, colorful vegetable sauté.

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

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem ends of the green beans. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. 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, chopped garlic, sliced white bottoms of the scallions, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared 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 peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Add the ponzu sauce (carefully, as the liquid may splatter) and stir to coat. Transfer to a plate and cover with foil to keep warm. Rinse and wipe out the pan.

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1/2 teaspoon 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 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

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. Serve the cooked fish with the cooked rice and cooked vegetables. Top the fish with the finished sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

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

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem ends of the green beans. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. 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, chopped garlic, sliced white bottoms of the scallions, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared 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 peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Add the ponzu sauce (carefully, as the liquid may splatter) and stir to coat. Transfer to a plate and cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the fish:

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1/2 teaspoon 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 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

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. Serve the cooked fish with the cooked rice and cooked vegetables. Top the fish with the finished sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!