What You’ll Need
For the Salmon
- 1 lb wild caught salmon fillets
- Salt & black pepper
- 1 tbsp olive oil
Spicy Honey Glaze
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp sriracha or chili garlic sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp rice vinegar or lime juice
For the Rice
- 1 cup white rice
- 2 cups water
- 1 clove garlic, minced
- 1 tsp butter or oil
- Pinch of salt
Chinese-Style Green Beans
- 12 oz fresh green beans, trimmed
- 1 tbsp oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Pinch red pepper flakes (optional)
For Finishing
- Furikake seasoning
- Green onions, sliced (optional)
- Lime wedges
Let’s Cook
1. Cook the Rice
Bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook 15 minutes. While still warm, stir in: garlic, butter or oil. Fluff and keep covered.
2. Prep the Glaze
In a bowl whisk together: honey, soy sauce, sriracha, garlic, ginger, and rice vinegar. Set aside.
3. Cook the Green Beans
Heat oil in a large skillet over medium-high heat. Add green beans and cook 5–7 minutes, stirring occasionally, until blistered and tender-crisp. Add: garlic, and ginger. Cook 30 seconds until fragrant. Stir in: soy sauce, sesame oil, and red pepper flakes if using. Cook another minute and remove from heat.
4. Sear the Salmon
Pat salmon dry and season lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook salmon 4–5 minutes skin-side down, then flip and cook 1–2 minutes more.
5. Glaze the Salmon
Reduce heat to medium-low. Pour the spicy honey glaze into the skillet and spoon over the salmon for 1–2 minutes until: glossy, sticky, and caramelized. Remove from heat.
6. Assemble the Plates
Spoon garlic rice onto plates. Place salmon over the rice and serve green beans on the side.
7. Finish & Serve
Top salmon generously with: furikake seasoning, and sliced green onions (optional) Serve with lime wedges. Enjoy!
Find similar articles
Salmon
