Teriyaki Salmon with Brown Rice & Spicy Green Beans

Teriyaki Salmon

with Brown Rice & Spicy Green Beans

30 MIN
2 Servings
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Salmon

    From the Test Kitchen

    This adaptation of the Japanese favorite—whose name includes the word teri, a nod to its savory-sweet glaze—features crispy skin salmon finished with a pan sauce of mirin, honey, and soy sauce, which helps emulate the flavors the dish is known for.

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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Teriyaki Salmon with Brown Rice & Spicy Green Beans
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Brown Rice
    • 6 oz Green Beans
    • 3 oz Radishes
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Roasted Peanuts
    • 2 tsps Honey
    • 1 Tbsp Soy Sauce
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 11/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients & start the sauce
    2 Prepare the ingredients & start the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the soy sauce, mirin, and honey.

    Cook the green beans
    3 Cook the green beans

    In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the chopped peanuts and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl 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 a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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

    Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. 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 rice topped with the cooked fish and cooked green beans. Top the fish with the finished sauce. Garnish with the marinated radishes (discarding any liquid). Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 11/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & start the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the soy sauce, mirin, and honey.

    Prepare the ingredients & start the sauce
    Cook the green beans
    3 Cook the green beans

    In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the chopped peanuts and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl 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 a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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

    Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. 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 rice topped with the cooked fish and cooked green beans. Top the fish with the finished sauce. Garnish with the marinated radishes (discarding any liquid). Enjoy!

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