Sweet & Spicy Salmon

with Green Beans, Sweet Peppers & Jasmine Rice

40 MIN

4 Servings

Wellness at Blue Apron

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Skin-On Salmon Fillets
1 cup Jasmine Rice
½ lb Sweet Peppers
⅓ cup Soy Glaze
2 Tbsps Honey
2 Tbsps Vegetarian Ponzu Sauce
6 oz Green Beans
3 Tbsps Roasted Peanuts
1 Tbsp Sambal Oelek
½ cup Asian-Style Sautéed Aromatics

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. 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 honey (kneading the packet before opening), soy glaze, 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 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, 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.

3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive 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 the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the ponzu sauce and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish:

Pat the fish dry with paper towels. (If you received 2 fish fillets, transfer to a cutting board, skin side down; cut each fillet into 2 equal-sized pieces.) Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Finish the sauce & serve your dish:

Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond; 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 fish with the cooked rice and cooked vegetables. Top the fish with the finished sauce. Garnish with the chopped peanuts. Enjoy!