Honey Chili Crisp–Crusted Rainbow Trout
with Jasmine Rice, Green Beans & Firecracker Sauce
Honey-kissed salmon fillets get crowned with a chili crisp panko crust that makes every zippy bite a delight. Tender jasmine rice and perfectly roasted green beans round out the meal. A drizzle of creamy, spicy-sweet firecracker sauce will make your taste buds do a happy dance.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Apricot Jam
¾ cup
Jasmine Rice
10 ounce
Rainbow Trout
(Contains: Fish)
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Chili Crisp
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to serve.
- While rice cooks, place honey packet in a small cup of warm water to soften.
- Trim green beans if necessary.
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In a small bowl, combine panko and half the chili crisp. TIP: Not a big fan of spice? Use a large drizzle of oil instead of the chili crisp.
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Pat salmon* dry with paper towels; season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. Brush a thin layer of honey on flesh sides of salmon. Mound chili panko mixture on top of each fillet, pressing to adhere.
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Pat salmon dry with paper towels. Season all over with salt, pepper, and half the garlic powder. Brush a thin layer of honey on each salmon then mound chili panko atop each filet.
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Lightly oil a baking sheet; place salmon, skin sides down, on one side of sheet.
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Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper.
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Roast on top rack until salmon is browned and cooked through and green beans are tender, 8-10 minutes. (For 4 servings, place salmon and green beans on separate baking sheets; roast salmon on top rack and green beans on middle rack.)
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Meanwhile, in a second small bowl, combine mayonnaise, jam, Sriracha, and remaining garlic powder. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
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Fluff rice with a fork.
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Divide rice, green beans, and salmon between plates. Top with firecracker sauce and serve with remaining chili crisp on the side if desired.
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