Sweet Soy Salmon & Chili Roasted Green Bean Bowls
with Quick Pickled Cucumber & Scallion Rice
Flaky salmon glazed in a sweet soy sauce crowns a bed of fluffy scallion-studded rice. It’s paired with chili-roasted green beans for a little heat and bright, crunchy quick-pickled cucumber for contrast. A balanced bowl that’s equal parts savory, tangy, and satisfying.
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
5 teaspoon
Rice Wine Vinegar
1 unit
Apricot Jam
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top positions (top and middle positions for 4 servings) and preheat oven to 425 degrees.
Wash and dry produce. Halve cucumber lengthwise; thinly slice crosswise into half moons. Trim and thinly slice scallions, separating whites from greens. Trim green beans, if necessary.
In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to pickle.
Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute.
Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Line a baking sheet with foil and lightly oil. Pat salmon* dry with paper towels. Place skin-side down on one side of sheet, then brush with half the sweet soy glaze and sprinkle with a pinch of chili flakes. (For 4 servings, spread salmon out across entire sheet.)
Toss green beans on empty side of baking sheet with half the garlic powder, as many remaining chili flakes as you like, a drizzle of oil, salt, and pepper. (Use a second baking sheet for 4.)
Roast on top rack until salmon is partially cooked, 8 minutes, then remove from oven and brush with remaining sweet soy glaze. Return to oven and roast until glaze is tacky, salmon is cooked through, and green beans are tender, 2-4 minutes more. (For 4, roast green beans on top rack and salmon on middle rack). TIP: Salmon may be finished before green beans; remove salmon from sheet and roast beans for another 2-4 minutes, if needed.
While salmon roasts, in a second small bowl, combine mayonnaise, jam, Sriracha, remaining garlic powder, 1 tsp water (2 tsp for 4 servings), and a pinch of salt.
Fluff rice with a fork; stir in half the scallion greens and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper.
Divide rice between bowls. Top with salmon, green beans, and cucumber (draining first). Drizzle salmon and green beans with sauce; sprinkle bowls with remaining scallion greens and as many sesame seeds as you like. Serve.
