Sweet & Spicy Salmon

with Green Beans, Sweet Peppers & Jasmine Rice

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    Time
    40 min
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    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
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WW Freestyle
11 Smart Points

This Asian-inspired salmon 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 recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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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!