Soy-Glazed Salmon with Rice
plus Chili-Roasted Green Beans, Pickled Cuke & Sweet Heat Aioli
Fishing for dinner ideas? This rich, flaky salmon stands up to a triple sweet-hot treatment. First up, a brush of sweet soy glaze and a sprinkle of Korean chili flakes before roasting. Then, another layer of sweet soy glaze near the end of roasting for a beautiful caramelized finish. And finally, a drizzle of sweet + hot apricot-sriracha mayo over top. The salmon is served over a bed of jasmine rice with garlic-chili green beans plus tangy pickled cukes. With a sprinkle of sesame seeds, you can say: Ba-bye boring weeknight din-din! Hello sweet hot thing!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Rice Wine Vinegar
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
Korean Chili Flakes
Not included in your delivery
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil. 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 half the cucumber (all for 4 servings), 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.
• Pat salmon* dry with paper towels. Place skin sides down on one side of prepared baking sheet; brush tops with half the sweet soy glaze (you’ll use the rest in Step 6) and season with a pinch of chili flakes. (For 4 servings, arrange salmon across entire sheet.) • Toss green beans on empty side of sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, pepper, and as many remaining chili flakes as you like. (For 4, use a second baking sheet.) • Roast on top rack for 8 minutes. (For 4, roast green beans on top rack and salmon on middle rack.)
• Meanwhile, 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.
• Once salmon has roasted for 8 minutes, remove sheet from oven; carefully brush salmon 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. TIP: If salmon is done before green beans, remove from sheet and continue roasting green beans.
• 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 pickled cucumber (draining first). Drizzle salmon and green beans with aioli; sprinkle bowls with remaining scallion greens and as many sesame seeds as you like. Serve.
Salmon is fully cooked when internal temperature reaches 145°.