Honey Chili Crisp–Crusted Rainbow Trout
with Jasmine Rice, Green Beans & Firecracker Sauce
- Wheat
- Fish
- Eggs
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.
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
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
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.
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.
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.
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.
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.
Lightly oil a baking sheet; place salmon, skin sides down, on one side of sheet.
Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper.
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.)
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.
Fluff rice with a fork.
Divide rice, green beans, and salmon between plates. Top with firecracker sauce and serve with remaining chili crisp on the side if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the crust on the fish, calling it "so good" and praising the spices. Some found the honey-chili combo on fish unusual.
- Ease of prep: Several noted it was easy to prepare, though a few had trouble with the chili sauce packet being difficult to open.
- Suggestions: Consider cooking green beans longer or trying a different method for more tender results. Adjust spices if using trout instead of salmon.
