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Sweet & Spicy Salmon
with Green Beans, Sweet Peppers & Brown Rice
40 MIN
2 Servings
From the Test Kitchen
This simple, flavorful dish features flaky salmon topped with a delectable sambal-soy sauce—the perfect match for sides of hearty brown rice and a colorful vegetable sauté. A garnish of roasted peanuts brings it all together, lending pleasant crunch and nutty flavor to each bite.
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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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4 oz Sweet Peppers
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2 Scallions
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2 cloves Garlic
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6 oz Green Beans
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2 Tbsps Soy Glaze
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1 Tbsp Vegetarian Ponzu Sauce
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3 Tbsps Roasted Peanuts
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1 Tbsp Sambal Oelek
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1 Tbsp Light Brown Sugar
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½ cup Brown Rice
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Fill a small pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. 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. 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:
Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Cook & dress 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, 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 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.
* An instant-read thermometer should register 145°F.
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 fish with the cooked rice and dressed vegetables. Top the fish with the finished sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & start the sauce:
Fill a small pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. 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. 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:
Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Cook & dress 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, 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 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.
* An instant-read thermometer should register 145°F.
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 fish with the cooked rice and dressed vegetables. Top the fish with the finished sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs