Crispy Teriyaki Salmon
with Green Beans and Jasmine Rice
So simple yet so many delectable flavours in this easy dish. Adding onion and ginger to the toasted rice brings out flavour for an easy side. Pair this with crispy-skinned sweet salmon and you're set for dinner!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filet de saumon, avec la peau
(Contient Poisson, Fruit de Mer/Seafood)
30 g
Gingembre
170 g
Haricots verts, parés
2 pièce(s)
Oignons verts
¾ tasse(s)
Riz au jasmin
2 cs
Sauce teriyaki
(Contient Soya, Sulfites, Blé)
Pas inclus dans votre livraison
Sel et Poivre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* Peel, then mince or grate 1 tbsp ginger (double for 4 ppl). Thinly slice the green onions, keeping the green and white parts separate.
Heat a medium pot over medium heat. Add a drizzle of oil, then the ginger and green onion whites. Cook until fragrant, 1 min. Add the rice and toast, 1-2 min. Add 1 1/3 cups salted water (double for 4 ppl). Bring to a boil over high heat. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper. In a cold, large non-stick pan, add the salmon, skin-side down. Heat the pan over medium-high heat and cook until the skin is crispy, 6-7 min. Flip the salmon over and cook until opaque in the centre and cooked through, 1-2 min.
When the salmon is done, transfer to a plate, skin side up and set aside. Add a drizzle of oil to the same pan, then the beans. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper. Remove the pan from the heat and transfer the green beans to a plate.
Meanwhile, heat a medium non-stick pan over medium-low heat. Add the teriyaki sauce. Cook, stirring often, until the sauce is warmed through, 1 min.
Fluff the rice with a fork and divide between plates. Top with the beans and salmon. Drizzle over the teriyaki sauce and sprinkle with remaining green onions.