Teriyaki Salmon

with Brown Rice & Spicy Green Beans

30 MIN

+$1.99/serving 2 Servings

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with Pork Chops

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
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

step-by-step

instructions

Cook Along

1 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 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.

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 pork

Pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

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

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. Slice the rested pork on an angle. Serve the cooked rice topped with the sliced pork and cooked green beans. Top the pork with the finished sauce. Garnish with the marinated radishes (discarding any liquid). Enjoy!

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