Sweet Soy Caramel Salmon
with Coconut Rice & Green Beans
Skeptical that salmon and caramel belong in the same dish? We’re here to change your mind! Flaky salmon is the perfect canvas for a sticky, sweet, and slightly spicy soy caramel sauce that comes together on the stove. Aromatic ginger and scallion balance the sweetness with an assertive bite, while coconut rice and green beans round out the meal.
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
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 teaspoon
Chili Flakes
½ cup
Basmati Rice
½ ounce
Peanuts
(Contains: Peanuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 tablespoon (tbsp)
Sugar
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.
-
Trim green beans if necessary.
-
In a small pot, combine rice, coconut milk, 2 TBSP water (4 TBSP for 4), and a 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.
-
Meanwhile, pat salmon* dry with paper towels. Season with salt and pepper, then place skin sides down on one side of a baking sheet. Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread salmon out across entire sheet; toss green beans on a separate baking sheet.)
-
Roast on top rack until green beans are browned and tender and salmon is cooked through, 12-15 minutes. (For 4, roast salmon on top rack and green beans on middle rack.)
-
Meanwhile, in a second small pot, whisk 3 TBSP sugar and 1 TBSP water over medium heat until combined (use 6 TBSP sugar and 2 TBSP water for 4 servings). Once mixture begins to bubble, cook, whisking occasionally, until mixture darkens slightly (it should be light tan in color) and coats the back of a metal spoon, 3-4 minutes.
-
Reduce heat to low. Whisk in half the soy sauce and 2 TBSP butter until butter melts (use all the soy sauce and 4 TBSP butter for 4). TIP: If mixture begins to clump, continue stirring over low heat until smooth.
-
Turn off heat, then season with as many chili flakes as you like (we used ¼ tsp). Set aside until ready to serve, stirring occasionally.
-
Fluff coconut rice with a fork.
-
Roughly chop peanuts.
-
Divide coconut rice, green beans, and salmon between plates. Top green beans with peanuts. Drizzle salmon with sweet soy caramel and top with as much garlic-ginger scallion paste as you like. Serve.
-
TIP: For easy cleanup, fill pot used for sweet soy caramel with water; bring to a boil, then immediately drain and discard liquid. Any caramel residue that remains in the pot can be cleaned with hot, soapy water.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet soy caramel sauce on flaky salmon, with garlic-ginger scallion paste adding a delicious kick 🍲.
- Ease of prep: Most found it quick and easy to make, though some struggled with caramelizing the sugar for the sauce.
- Suggestions: Consider doubling the sauce, and watch the caramel closely as it can be tricky to get the right color and consistency.
- Portions: Some felt the salmon portions were too small, especially given the gourmet upcharge.
- Rice: The coconut rice was a hit for many, but a few found it needed more liquid or preferred plain rice.
