Soy-Glazed Salmon Bowls
Main Dish • Fish
Serving size: 4 servings
Cook time: 30 mins
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Ingredients
- 1 1" piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- ¼ cup unseasoned rice vinegar
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- 12 oz. green beans, trimmed, halved crosswise
- 1 cup cherry tomatoes, halved
- 4 4 –6-oz. skinless salmon fillets or one 1–1½-lb. skinless salmon fillet, cut into 1" pieces
- 3 Tbsp. soy sauce
- 2 Tbsp. honey
- Steamed jasmine rice and sesame seeds (for serving)
Directions
- 1. Whisk one 1" piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup unseasoned rice vinegar, 2 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; set dressing aside.
- 2. Cook 12 oz. green beans, trimmed, halved crosswise, in a medium pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to reserved dressing. Add 1 cup cherry tomatoes, halved, and let sit, stirring occasionally.
- 3. Pat four 4 –6-oz. skinless salmon fillets or one 1–1½-lb. skinless salmon fillet, cut into 1" pieces, dry and place in a medium bowl. Season with salt; toss to coat. Stir 3 Tbsp. soy sauce and 2 Tbsp. honey in a small bowl. Heat remaining 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until edges are opaque, about 2 minutes. Add soy sauce mixture; cook, tossing often, until salmon is coated and cooked through, 2–3 minutes.
- 4. Divide steamed jasmine rice among plates; top with salmon and glaze. Nestle beans and tomatoes alongside, spooning dressing over. Sprinkle with sesame seeds.
