Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut. 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!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
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 undisturbed until browned, 2-4 minutes on one side.
Roast the Salmon
Transfer salmon to prepared baking sheet, seared side up, and roast in hot oven 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 often until beans are bright green and beginning to char, 3-5 minutes.
Stir in half the ginger and half the garlic (reserve remaining of both for sauce). Cook until aromatic and beans are tender but still crisp, 1-2 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
Make the Sauce
Combine remaining ginger, remaining garlic (to taste), sesame oil, teriyaki glaze, minced green onions, and 2 Tbsp. water in another mixing bowl. Sauce will have a thin consistency.
Plate dish as pictured on front of card, garnishing salmon with sauce and green onion curls. Bon appétit!
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