Delicious is always hard work, right? Slaving away in a kitchen for hours, all for those few perfect bites of satisfaction… that's the cost of a tasty meal? Wrong! Sorry, we didn't mean to be rude there; we're just impatient to prove our point. Flakey, delicate salmon gets seared, then oven roasted to perfection. Green beans are tossed with ginger and garlic, and teriyaki is melded with the same flavors to make a sauce that tastes like hard work, but is as simple as stirring. Topped with curled green onion garnish, this looks and tastes like it took you hours to make. Don't worry; we won't tell on you!
Trim and cut 2" pieces from green portions of green onions.
Slice pieces into very thin strips and cover with cold water in a mixing bowl to "curl” into a garnish (optional).
Mince remaining green onions.
Trim ends off green beans.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Sear the Salmon
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan and cook until deeply browned, 3-4 minutes. Salmon will finish cooking in a later step.
Finish the Salmon
Transfer salmon to prepared baking sheet, seared side-up, and roast until flesh is opaque and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Wipe pan clean and reserve.
While salmon roasts, cook green beans.
Cook the Green Beans
Return pan used to sear salmon to high heat. Add 2 tsp. olive oil, green beans, ¼ tsp. salt, and a pinch of pepper to hot pan and stir frequently until beans are bright green and beginning to char, 3-5 minutes.
Add half the ginger and half the garlic (reserve remaining of both for sauce) to pan and cook until aromatic and beans are crisp-tender, 1-2 minutes. Remove from burner.
Make the Sauce
Combine remaining ginger, half the remaining garlic, sesame oil, teriyaki glaze, minced green onions, and 2 Tbsp. water in a mixing bowl. Taste, and add more garlic if desired. Sauce will have a thin consistency.
Plate dish as pictured on front of card and garnish with green onion curls. Bon appetit!